4-5 boneless, skinless chicken breasts
6 strips of bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box spiral pasta
1 tablespoon garlic powder
Salt and pepper
Cook and crumble bacon. While bacon is cooking, cut chicken into small chunks. Set cooked bacon aside for later use. In the same pan, cook chicken in bacon drippings. Add garlic powder and salt and pepper.
While chicken is cooking, prepare pasta according to directions. Spray a 9×13 baking pan with non-stick cooking spray. Preheat oven to 400.
Drain pasta, return to pot and add chicken, both cans of cream of chicken soup and 1 cup of the Monterrey Jack cheese – stir to mix well. Pour into the baking dish.
Top with bacon crumbles and the remaining cup of Monterrey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
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