Description
A comforting chicken casserole with crispy bacon, tender chicken, creamy soup, and melted cheese mixed with pasta.
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 and freshly ground black pepper to taste
Instructions
- Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove and set aside, leaving the drippings in the pan.
- Add the diced chicken to the skillet and season with garlic powder, salt, and pepper. Cook for 6-8 minutes until no longer pink.
- Boil pasta according to package directions in a large pot of salted water, then drain and return to the pot.
- Preheat oven to 400°F and prepare a 9×13-inch baking pan with non-stick spray.
- Crumble the cooled bacon, then add it, the cooked chicken, both cans of cream of chicken soup, and half of the cheese to the pasta. Mix until well combined.
- Pour the mixture into the baking pan, spreading evenly. Top with the remaining cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
For extra flavor, reserve some bacon for topping during the last 5 minutes of baking. The casserole can be frozen before or after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American