Cheesy Chicken Bacon Pasta Bake with Monterey Jack
This easy casserole combines bite-size chicken cooked in bacon drippings with spiral pasta and a creamy sauce, then tops it all with crispy bacon and bubbling Monterey Jack. It is a dependable family dinner that feeds a crowd and needs only a salad on the side.
Preparation Steps
Heat the oven to 400°F (200°C) and spray a 9 x 13 inch (23 x 33 cm) baking dish with cooking spray. Bring a large pot of salted water to a boil.
Cook the bacon in a large skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, then crumble. Leave about 1 tablespoon of drippings in the pan.
While the bacon cooks, cut the chicken into bite-size pieces.
Cook the chicken in the bacon drippings over medium-high heat for 6 to 8 minutes, stirring, until no longer pink inside and it reaches 165°F (74°C). Season with the garlic powder, salt and pepper.
Meanwhile, boil the pasta until just al dente and drain it well. Return it to the pot.
Stir the chicken, both cans of soup and 1 cup of the cheese into the pasta until evenly mixed, then spread it in the baking dish.
Top with the crumbled bacon and remaining cheese. Bake for about 20 minutes, until the cheese has melted and is starting to brown.
Tips & Variations
- Cook the pasta a minute less than the package says, since it keeps softening in the oven.
- Use cheddar or a Mexican blend instead of Monterey Jack, or stir in steamed broccoli for some green.
- Refrigerate leftovers for up to 3 days and reheat with a splash of milk until steaming hot.
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