Ingredients
- 4-5 boneless, skinless chicken breasts
- 6 strips bacon
- 2 cans of cream of chicken soup
- 2 cups shredded Monterrey Jack cheese
- 16 oz. box dried spiral pasta
- 1 Tbsp. garlic powder
- Salt and pepper to taste
Preparation
Step 1
Cook and crumble bacon. While bacon is cooking, cut chicken into bite size 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 9X13 inch pan with non-stick cooking spray. Preheat oven to 400 degrees. Drain pasta; return to pot. Add chicken, both cans of cream soup, and 1 cup Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbed bacon and remaining Monterrey cheese. Stir well. Pour into prepared baking pan. Top with crumbed bacon and remaining Monterrey jack cheese. Bake at 400 degrees for about 20 minutes, just until cheese is beginning to brown on top.