Chicken & Bacon Cheesy Pasta Bake

For this week's recipe I wanted to provide you with something that had a small ingredient list, was a quick week night meal, and easy! I found this recipe through Facebook actually. Occasionally, I will be scrolling along and come across a delicious recipe that someone shared or liked and I take a picture of with my phone so that I can save it for later (and then often, not even make it!)

This recipe stuck out to me and after a fairly busy weekend and working a busy, extra shift at work on Sunday... this was perfect to whip together for dinner.

Ingredients:

• 4-5 boneless, skinless chicken breasts
• package of bacon
• 2 cans of cream of chicken soup
• 2 cups shredded Monterey Jack cheese
• 1 box (16 oz) spiral pasta
• garlic powder, onion powder, salt and pepper to taste

How to:

• Cook & crumble bacon.
• While bacon is cooking, cut chicken in to bite-size chunks.
• Set bacon aside.
• Prepare pasta according to package directions.
• Drain/dump bacon grease from pan, cook chicken in pan. Season with garlic powder, onion powder, salt and pepper.
• Preheat oven to 400 degrees. Spray a 9x13 pan with non-stick spray.
• Drain pasta, return to pot. Add chicken, cream of chicken cans, 1 cup of shredded cheese and some of the crumbled bacon. Stir to mix well.
• Pour in to prepared baking dish. Top with remaining crumbled bacon and then remaining shredded cheese. 
• Bake at 400 degrees for 20 minutes, until cheese is melted and top is beginning to brown.

The Link ups:

(Full Time Mama, Eat Drink & Be Mary, and Coping with Frugality)

 

(Martinis and Bikinis and Green Fashionista)