Description
A comforting chicken pasta casserole with crispy bacon, tender chicken, and creamy cheese, baked to golden perfection.
Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 strips of bacon
- 2 cans cream of chicken soup
- 2 cups shredded cheddar cheese, divided
- 1 (16-ounce) box dried spiral pasta
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 large Roma tomato, chopped
- Sliced green onions for garnish
Instructions
- Cook the bacon strips in a large skillet over medium heat until crispy. Remove, crumble into pieces, and set aside. Keep about a tablespoon of bacon fat in the pan.
- Cut chicken breasts into uniform bite-sized pieces. Add them to the same skillet, season with salt, pepper, and garlic powder. Cook until golden brown and cooked through, about 6-8 minutes. Remove from heat.
- Preheat your oven to 400°F. Cook the spiral pasta in salted boiling water according to package directions, aiming for al dente. Drain and return to the pot.
- Add the cooked chicken, both cans of cream of chicken soup, chopped tomato, and half the shredded cheese to the pasta pot. Stir until everything is evenly combined.
- Spray a 9×13-inch baking dish with non-stick spray. Pour the pasta mixture into the dish, spreading it evenly. Sprinkle the crumbled bacon and remaining cheese over the top. Bake for 20 minutes until cheese melts and forms golden, bubbly spots.
- Remove from the oven and sprinkle with sliced green onions. Let it rest for 5 minutes before serving.
Notes
This casserole can be customized with leftover vegetables or different proteins. It’s excellent as a make-ahead meal and can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American