Cooking Thursday

I made a new recipe last week, that I saw on Facebook. Have you noticed all the people sharing recipes there lately? Anyway, since I found it there, I can't credit anyone because I don't know where it came from originally. When I saw the list of ingredients, I figured it had to be good, plus I knew Bob would like it because it has bacon in it! As a bonus, it makes one to put in the oven, and one goes in the freezer for later! For more recipes, visit Sandra at Diary of a SAHM.

Crazy Good Casserole

 4-5 boneless, skinless chicken breasts, cooked and cut into bite size chunks
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta, cooked and drained
1 tablespoon garlic powder
Salt & pepper to taste

Mix pasta, chicken, half of bacon, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese, garlic powder and salt and pepper.  Stir to mix well. Pour half into small casserole dish and half into a 7x11 foil pan. Top with crumbled bacon. Top with remaining Monterrey Jack cheese.  Place foil pan in freezer and bake other dish at 375 for about 20-25 minutes, just until cheese is melted and beginning to brown on top.  To prepare frozen dish, thaw completely and bake for 30-40 minutes.