Chicken Casserole

It has bacon in it.  I will just start with that, because everything is better with bacon (unless it is a dessert.  Leave well enough alone!).  This was a great casserole and will be made again!! Enjoy!

Chicken Casserole

Recipe by: Key Ingredient

4-5 boneless, skinless chicken breasts

6 strips of quality bacon – cooked and crumbled

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 ounces) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste

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 and salt and pepper to taste.  While chicken is cooking, prepare pasta according to directions.  Spray a 9x13 inch pan with cooking spray.  Preheat oven to 400 degrees.  Drain pasta, return to pot. Add  chicken, both cans of cream of chicken soup, 1 cup of cheese and stir to mix well.  Pour into prepared baking dish and then top with bacon crumbles then the remaining cheese.  Bake for 20 minutes or until it is beginning to brown on top.