Ingredients:
4-5 boneless, skinless, chicken breasts
6 strips of bacon – cooked and crumbled
2 cans cream of chicken soup
4 C shredded Monterrey Jack cheese
1 lb dried pasta, variety of your choice
1 Tbsp garlic powder
Salt and pepper to taste
Directions:
Cook and 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, and pepper to
taste.
While chicken is cooking, prepare pasta according to directions.
Spray a 9x13 baking pan with non-stick cooking spray. Drain pasta, return to pot.
Add chicken, both cans of cream of chicken soup, 3 C of Monterrey Jack cheese. Stir to mix
well.
Pour into prepared baking dish. Top with crumbled bacon and remaining C of Monterrey Jack
cheese.
Bake at 400 F degrees for 20 minutes, or until cheese is melted and beginning to brown on top.
