Description
A cheesy, creamy, and bacon-packed Crazy Good Casserole that’s quick to make and comforting for the whole family.
Ingredients
2 boneless, skinless chicken breasts, cut into bite-sized pieces
6 slices of bacon, cooked and crumbled
2 cans (10.5 oz each) cream of chicken soup
2 cups shredded Monterrey Jack cheese (divided)
12 oz spiral pasta (rotini or fusilli)
1 tsp garlic powder
Salt and pepper to taste
Instructions
1. Cook bacon in a skillet until crispy. Remove, crumble, and set aside. Reserve bacon drippings.
2. In the same skillet, cook chicken pieces in bacon drippings over medium heat. Season with garlic powder, salt, and pepper. Cook until no longer pink.
3. Meanwhile, cook spiral pasta according to package directions. Drain and set aside.
4. Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
5. In the same pot used for pasta, mix cooked pasta, chicken, both cans of cream of chicken soup, and 1 cup of shredded cheese. Stir to combine.
6. Pour mixture into the baking dish. Top with crumbled bacon and the remaining 1 cup of cheese.
7. Bake uncovered for 20 minutes, or until cheese is melted and golden brown. Let sit for 5 minutes before serving.
Notes
Stuffani’s Note: This is my go-to when the day feels impossible. No fuss, no guessing just creamy, cheesy comfort in a dish.
Stuffani’s Whisper: Sometimes, I stash leftovers in the back of the fridge… moms need their own late-night comfort too.
Nutrition
- Serving Size: 1 cup
- Calories: ~480 per serving
- Sugar: 2g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 0mg
Keywords: Crazy Good Casserole, chicken casserole, bacon casserole, cheesy pasta bake, easy family dinners