4-5 boneless, skinless chicken breasts (I cheated and used the frozen diced chicken breasts from Kroger)
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste ( I did not add any salt)
Cook & crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder & salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 350 degrees (original recipe called for 400 degree oven, the top of the first casserole we made ended up too crisp).
Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, cheese and bacon , mix well and pour into 9x13 dish. (the original recipe said to use 1 cup of Monterrey Jack cheese ~ stir to mix well. Pour into prepared baking dish. Top with crumbled bacon. Top with remaining Monterrey Jack cheese but we didn't like the layer of browned cheese on the top so we opted to mix it all together and LOVED the results). Bake for 20-30 minutes, just until cheese is melted and beginning to brown on top.