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,
Dice 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.
Okay..let's get going!
Cook the bacon, onion and garlic
until done. Then remove it from the pan.
Dice the chicken then cook it in the bacon drippings.
Cook and drain the pasta then add
it back to the pan. Then add the
soup and 1 cup of cheese.
Then stir in half of the bacon...
...and the chicken.
Pour the mixture into the prepared pan.
Sprinkle with the rest of the bacon....
...and the rest of the cheese. Bake it up!
Then eat!
