Crazy Good Casserole

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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

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Karen Poff Poffer
Jul 31, 2013
How do I print a recipe w/o printing 5 pages and the recipe is on 2 pages
Crystal Patton strawberrydq_03
Aug 2, 2013
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 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.

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 dish.

Top with bacon crumbles then the remaining cup of Monterrey Jack cheese.

Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
Sep 3, 2013
I tried this recipe and say it's Family Tested & Approved!
Sep 3, 2013
My family raved over this casserole and have asked several time for me to remake it. I will remake this recipe over and over. The ony thing I would change is that I used 3 cans of cream of chicken soup instead of 2, I didn't want it to be dry.
Karen Poff Poffer
Nov 11, 2013
I made this last night and thought it needed something. A little dry and tasteless
ashley lester ashleyyyford
Dec 1, 2013
made this tonight. it was pretty good, but I would definitely add a second layer of bacon. I made it with 8 pieces of bacon crumbled, instead of 6, and it still didn't feel like enough, because the bacon is what gives this dish most of the flavor, so the bites without bacon were a little bland. I'd probably add another layer of 8 pieces of bacon crumbled in the middle to make sure there is bacon in every bite next time.
Mary Morris napsr4me
Mar 2, 2014
I made this the other night. It was very good. I used cream of chicken soup with herbs instead of the plain cream of chicken soup. It adds a lot of flavor. But I agree with another person who rated this recipe, I would add 3 cans or soup or some milk, it was a little dry.
Barb Coleman bahacota
Mar 19, 2014
I added some sour cream & a packet of dry ranch dressing. Very yummy!
verona kruse Norwegian
Jan 21, 2015
Print option-PLEASE!!!!!
pat balentyne Passionatecook
Feb 12, 2015
I thought this was awful. Sorry.
Jean Kuehl ulricke
Mar 22, 2015
Well, I was planning to make this for a church supper this Wednesday, so I decided to check reviews, because I kinda questioned the amount of garlic powder - 1 T seems like a lot. I'm trying to figure out how this could be flavorless, as several have commented. I have only 2 cans of cr of ch soup, and I'm not going to the store again. I think I'll add more bacon, and maybe the sour cream with dry ranch dressing, as some have suggested. Also, the stores around here don't carry shredded Monterey Jack cheese, so I bought a combo of Jack and cheddar; maybe that'll add some flavor too. I'll let you know.
Jean Kuehl ulricke
Mar 25, 2015
I made it pretty much as written, but I did add sour cream and dry ranch dressing mix as someone suggested. I will not make it again. It's nice when something turns out better than the sum of its parts; not so here. Lots of good ingredients, but disappointing. 1T garlic powder, way too much; no flavor but the garlic, and I agree, a bit dry.
Ruth Ann Ryan reallyoldcook
Jun 14, 2015
Looks so yummy.
Now I have to figure out how to make it for two.
Or, maybe make it for four, that will make leftovers for lunch :)
Traci Stober Hyde tlhyde
Jun 25, 2015
I gave this recipe a 5-star rating.
Courtney Gunter Courtney_Gunter
Sep 12, 2015
at what point do you add the sour cream and rnch powder