Friday, March 25, 2016


Crazy Good Casserole
4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
1 can cream of mushroom soup
2 cups shredded Monterey Jack cheese
1 can corn drained use 1/2 for recipe1 box (16 ounces) dried spiral pasta
4-5 fresh garlic cloves smashed minced & fried to a golden brown in 2 tbspns olive oil careful not to burn cooks fast
Salt and pepper to taste
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 and salt and pepper to taste.
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. Add chicken fried garlic1/2 of drained corn bothcream of chicken soup& cream of mushroom soup&, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into repared baking dish.
Top with crumbled bacon.
Top with remaining cup of Monterey Jack cheese.
Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
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