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- 4 - 5
- boneless, skinless chicken thighs
- 6 slice
- bacon – cooked and crumbled
- 2 c
- shredded monterrey jack cheese ( we like velveeta cheese)
- 16 oz
- dried spiral pasta
- 1 Tbsp
- garlic powder
- 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 crumbled bacon.
Top with remaining cup of Monterrey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top
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