Ingredients
4–5 boneless, skinless chicken breasts, cut into bite-sized chunks
- 6 strips quality turkey bacon, cooked and crumbled
- 2 cans (10.5 oz each) cream of chicken soup
- 2 cups shredded Monterey Jack cheese
- 1 box (16 oz) spiral pasta
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
1️⃣ Cook the turkey bacon: In a skillet over medium heat, cook the turkey bacon until crispy. Remove from the skillet, crumble, and set aside.
2️⃣ Cook the chicken: Using the same skillet with the turkey bacon drippings, add the chicken chunks. Season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink, about 6-8 minutes. Set aside.
3️⃣ Prepare the pasta: In a large pot, cook the spiral pasta according to package directions until al dente. Drain well, return to the pot, and set aside.
4️⃣ Combine ingredients: Add the cooked chicken, both cans of cream of chicken soup, and 1 cup of shredded Monterey Jack cheese to the pasta. Stir well to combine.
5️⃣ Assemble the casserole: Preheat the oven to 400°F (200°C) and spray a 9×13-inch baking pan with non-stick spray. Pour the pasta mixture into the prepared pan. Top with the crumbled turkey bacon and sprinkle the remaining cup of cheese over the casserole.
6️⃣ Bake: Place in the preheated oven and bake for about 20 minutes, or until the cheese is melted and golden.
7️⃣ Serve: Let cool slightly, then serve while hot and gooey!