Casseroles are always a good thing in our house. Not only do we enjoy them for dinner, but IT Guy is easy to please and will take leftovers in his lunch. This dish is really good and super easy. Just a few slices and dices and you've got yourself a big pan of deliciousness. Or...if you're not serving but just a few people, divide it up between two smaller pans and freeze one for later...or take one to a friend!
Chicken Bacon Noodle Bake
2 1/2 pounds boneless, skinless chicken (I used tenders)
1 pound bacon ~ divided use
2 cans cream of chicken soup
1 pound Monterrey Jack cheese ~ shredded, divided use (about 3 cups)
1 16-ounce box Rotini pasta
1 medium onion ~ diced
1 clove garlic ~ minced
Salt and pepper to taste
Spray a 9x13 inch pan with cooking spray,
bacon and cook in a large skillet with diced onion and minced garlic
until the bacon is crisp and onion is tender. Remove from pan.
Slice chicken into bite-sized pieces.
Cook chicken in bacon drippings until done. Add salt and pepper to taste.
Cook and drain pasta. Return pasta to the pot and stir in the soup and 1 cup of the cheese.
Add half of the bacon mixture and the cooked chicken.
Pour mixture in to prepared pan.
Top with remaining crumbled bacon mixture and remaining cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!