Cheesy Bacon Chicken Casserole

Chicken, bacon, and creamy Monterrey Jack cheese come together for this delicious and easy casserole.


  • 4-5 boneless, skinless chicken breasts
  • 6 strips of quality bacon – cooked and crumbled
  • 2 cans cream of chicken soup
  • 2 cups shredded Monterrey Jack cheese
  • 1 box (16 ounces) dried spiral pasta
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
  • Set cooked bacon aside for later use.
  • In the same pan, cook chicken in bacon drippings.
  • Add garlic powder and salt and pepper to taste.
  • While chicken is cooking, prepare pasta according to directions.
  • Spray a 9×13 baking pan with non-stick cooking spray.
  • Drain pasta, return to pot.
  • Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
  • Pour into prepared baking dish.
  • Top with crumbled bacon.
  • Top with remaining cup of Monterrey Jack cheese.
  • Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
Source: thecoersfamily


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