Recipe time! So Becs I know you liked that chicken casserole dish I brought over on one of your last moving days. Who doesn’t love a hearty casserole? You know Jeff’s been the cook in the household 80% of the time. He loves it. And this one took him a little over an hour but boy was it worth it! He found the recipe on Pinterest initally and tweaked it. We added of course. Here’s our version of it:
- 4-5 boneless, skinless chicken breasts (we used tenderloin as well)
- A whole pack of bacon! (the recipe called for 6 strips… use the whole pack. Trust me! Or half a pack if you’re not up for too much bacon, is there such a thing??) Slice em up and cook em – we like them crispy-fied
- 2 cans cream of chicken soup (don’t use lite)
- 2 cups shredded Monterrey Jack cheese
- 1 box (16 oz) dried spiral pasta
- 1 tablespoon garlic powder
- Salt and Pepper
- Stir fry veggies – sugar snap peas, broccoli, carrots, baby corn, water chestnuts (optional)
- Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized pieces. Set that bacon aside and don’t let family members come by and eat it although this is bound to happen which is why I said use a whole pack. In the same pan, cook chicken in bacon drippings. add garlic powder and S&P to taste.
- As chicken cooks, prep pasta according to the directions on box. Spray a 9×13 baking pan with non-stick cooking spray and preheat your oven to 400 degrees F.
- Start frying up your veggies with coconut oil in a separate pan. **we added veggies for crunch, and also to feel healthy with a dish like this. Set aside.
- Drain pasta, return to pot.
- In baking pan, add cooked chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese, and stir it well.
- Add in veggies, bacon crumbles, and the rest of the Monterrey Jack cheese.
- Throw in 1/8 cup milk and mix
- Bake at 400 for 20 minutes- the cheese should be melted and beginning to brown on top.
Viola!! Serve it hot. We loved it. Next time Jeff is going to add bread crumbles to the top as well. Happy eating!
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