Chicken and Bacon Casserole

Instructions

• 1

  Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use.
• 2

  In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste.
• 3

  While chicken is cooking prepare pasta according to directions. Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F.
• 4

  Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese.
• 5

  Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.