*INGREDIENTS:
°4 to 5 chicken breasts, boneless, skinless
°6 slices of quality bacon, cooked and crumbled
°2 cans of cream of chicken
°2 cups Monterrey Jack cheese, grated
°1 can (16 ounces) dried spiral pasta
°1 tbsp garlic powder
°Salt and pepper to taste
*PREPARATION
Cook and crumble the bacon. While the bacon cooks, cut the chicken into bite-size pieces. Reserve the cooked bacon for later use. In the same skillet, cook the chicken in the bacon fat. Adding garlic powder also salt & pepper to taste.
While the chicken cooks, prepare the pasta according to the instructions. Spray a 9×13-inch baking dish with nonstick cooking spray. Preheat the oven to 400°F.
Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup Monterrey Jack cheese – stir to combine. Pour into prepared baking dish.
Top with crumbled bacon then the remaining cup of Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, until cheese is melted and beginning to brown on top
Enjoy !
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