Recipe: Cheesy Bacon Chicken Casserole

I tried out a new recipe yesterday and it was a big hit at dinnertime. Try it out and let me know what you think. :)

  • 4-5 boneless, skinless chicken breasts
  • 1 pound pack of bacon, cooked and crumbled
  • 1 large can of cream of chicken soup plus more as desired for a creamier dish
  • 2 cups shredded Monterrey Jack cheese
  • 1 pound box of rotini pasta
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  1. Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks.
  2. Set cooked bacon aside for later use.
  3. In the same pan, cook chicken in the bacon grease.
  4. Add garlic powder and salt and pepper to taste.
  5. While chicken is cooking, prepare pasta according to package directions.
  6. Drain pasta and add to a 9×13 baking dish. 
  7. Add  in chicken, cream of chicken soup, part of the Monterrey Jack cheese, and part of the bacon and mix well. 
  8. Top the dish with the remaining bacon and Monterrey Jack cheese.
  9. Bake at 350 degrees for 25-30 minutes or until cheese is melted. 

You can also jazz up this casserole by mixing in a packet of ranch seasoning and/or adding in a vegetable such as chopped broccoli. 


  1. Does that recipe ever look good. I should make this when my Granddaughter comes Wednesday.

  2. Oh my goodness this sounds sinful but soo good. My family would eat it up! I'm pinning this one!