Crazy Good Casserole

View Original

Pinched from icon

Recipe Rating:
 2 Ratings


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

You found a recipe Pinched from another site!
To view the full version visit then give it a Pinch yourself!

  • Comments

  • 1-5 of 9
  • user
    - Jul 20, 2013
    I shared a photo of this recipe.
    View photo
  • user
    Karen Poff Poffer - Jul 31, 2013
    How do I print a recipe w/o printing 5 pages and the recipe is on 2 pages
  • user
    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.
  • user
    I tried this recipe and say it's Family Tested & Approved!
  • user
    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.