Ingredients:
6 strips of bacon – cooked and crumbled
4-5 boneless, skinless chicken breasts
1 tablespoon garlic powder
salt and pepper to taste
1 box (16 ounces) dried pasta
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
Procedure:
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, 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, cream of chicken soup, 1 cup of Monterrey Jack cheese and mix well. Pour into prepared baking dish.
Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 degrees F. for about 20 minutes, just until cheese is melted and beginning to brown on top.
6 strips of bacon – cooked and crumbled
4-5 boneless, skinless chicken breasts
1 tablespoon garlic powder
salt and pepper to taste
1 box (16 ounces) dried pasta
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
Procedure:
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, 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, cream of chicken soup, 1 cup of Monterrey Jack cheese and mix well. Pour into prepared baking dish.
Top with crumbled bacon. Top with remaining cup of Monterrey Jack cheese. Bake at 400 degrees F. for about 20 minutes, just until cheese is melted and beginning to brown on top.