Description
A comforting casserole with crispy bacon, tender chicken, creamy soup, and melted cheese served over pasta that feels like sunshine on a plate.
Ingredients
- 4 large boneless, skinless chicken breasts, diced into bite-sized pieces
- 6 strips of bacon
- 2 cans cream of chicken soup
- 2 cups Cheddar Jack cheese, divided
- 16 ounces spiral pasta (rotini, fusilli, or penne)
- 1 tablespoon garlic powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon and reserve drippings.
- Add diced chicken to the skillet with the bacon drippings. Season with garlic powder, salt, and pepper. Cook for 6-8 minutes until cooked through and no longer pink.
- Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain and return to pot.
- Preheat the oven to 400°F and spray a 9×13-inch baking pan with non-stick cooking spray.
- Crumble the cooled bacon and add it, along with the cooked chicken, both cans of cream of chicken soup, and half of the cheese to the pot of pasta. Stir until well coated.
- Spread the pasta mixture evenly in the prepared baking pan. Top with the remaining cheese and crumbled bacon.
- Bake for 20 minutes until cheese is melted and bubbly.
- Let sit for 5 minutes before serving.
Notes
For extra crispy bacon topping, reserve some crumbles to add during the last 5 minutes of baking. This casserole freezes well; double the recipe for future meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American