Description
This creamy, cheesy, and crispy casserole brings together tender chicken, smoky bacon, and gooey Monterrey Jack cheese in a comforting pasta bake that’s quick, easy, and guaranteed to please the whole family.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices of bacon, cooked and crumbled
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups shredded Monterrey Jack cheese (divided)
- 12 oz spiral pasta (rotini or fusilli)
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Cook bacon in a skillet until crispy. Remove, crumble, and set aside. Reserve bacon drippings.
- In the same skillet, cook chicken pieces in bacon drippings over medium heat. Season with garlic powder, salt, and pepper. Cook until no longer pink.
- Meanwhile, cook spiral pasta according to package directions. Drain and set aside.
- Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
- In the same pot used for pasta, mix cooked pasta, chicken, both cans of cream of chicken soup, and 1 cup of shredded cheese. Stir to combine.
- Pour mixture into the baking dish. Top with crumbled bacon and the remaining 1 cup of cheese.
- Bake uncovered for 20 minutes, or until cheese is melted and golden brown. Let sit for 5 minutes before serving.
Notes
- Add red pepper flakes or cayenne for a spicy version.
- Include vegetables like peas, broccoli, or mushrooms for added nutrition.
- Try cheddar or smoked gouda for different cheese flavors.
- Use rotisserie chicken or leftover turkey as a quick protein swap.