Cheesy Bacon Chicken Casserole

Cheesy Bacon Chicken Casserole

With a family of eight (soon to be nine) to feed, I’m often hunting around for new casserole recipes and often I come up with a few of my own. Casserole recipes are fairly simple: grain or pasta + meat + sauce + cheese = delicious dinner. I don’t have a name for this latest creation. Maybe I should just call this “Crazy Good Casserole” – It has chicken, bacon, cheese, creamy saucy goodness… It’s crazy good.

I threw this together one busy weeknight. I had a different casserole in mind, but I found I did not have all the ingredients. So I changed it up a bit and came out with a winner. This Cheesy Bacon Chicken Casserole is one of our favorites!

A printable recipe card can be found at the bottom of this post.

Cheesy Bacon Chicken Casserole

or… Crazy Good Casserole

Ingredients:

  • 4-5 boneless, skinless chicken breasts
  • 6 strips of quality bacon – cooked and crumbled
  • 2 (10-ounce) cans cream of chicken soup
  • 2 cups shredded Monterrey Jack cheese
  • 1 box (16 ounces) dried spiral pasta
  • 2 teaspoons garlic powder
  • 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 garlic powder and salt and pepper to taste.

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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, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well. Pour into prepared baking dish.

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Top with crumbled bacon.

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Top with remaining cup of Monterrey Jack cheese.

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Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

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Oh my goodness – this is crazy good! Creamy, yummy, bacony… We loved it!

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There are a number of ways to change this up and add new flavors: a packet of ranch dressing mix, green chilies, your favorite vegetables – check out the comments section below to see what other folks have added to this easy recipe!

Cheesy Bacon Chicken Casserole
Chicken, bacon, and creamy Monterrey Jack cheese come together for this delicious and easy casserole.
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Ingredients
  1. 4-5 boneless, skinless chicken breasts
  2. 6 strips of quality bacon – cooked and crumbled
  3. 2 cans cream of chicken soup
  4. 2 cups shredded Monterrey Jack cheese
  5. 1 box (16 ounces) dried spiral pasta
  6. 1 tablespoon garlic powder
  7. Salt and pepper to taste
Instructions
  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 bacon drippings.
  4. Add garlic powder and salt and pepper to taste.
  5. While chicken is cooking, prepare pasta according to directions.
  6. Spray a 9×13 baking pan with non-stick cooking spray.
  7. Drain pasta, return to pot.
  8. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
  9. Pour into prepared baking dish.
  10. Top with crumbled bacon.
  11. Top with remaining cup of Monterrey Jack cheese.
  12. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
Notes
  1. http://www.thecoersfamily.com/cheesy-bacon-chicken-casserole-recipe
The Coers Family http://www.thecoersfamily.com/
AllFreeCasseroleRecipes.com Recipe Favorite

Our Cheesy Bacon Chicken Casserole made it on AllFreeCasseroleRecipes.com’s Top 100 List for 2013!

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158 thoughts on “Cheesy Bacon Chicken Casserole

  1. This looks delicious! But then anytime bacon is involved you know it has to be good! Adding this to next weeks menu for sure.

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  5. I made it and loved this! I am currently making a blog and was wondering if I could have your permission to share a link to your blog for this recipe! I would appreciate it!:)

  6. Could you freeze this and, if so, would you freeze it cooked or uncooked. I’m trying to make a few freezer meals for my upcoming company. Thanks

    • Freeze with out the bacon and cheese on top add those when you are ready to re-heat and serve..reheated bacon has a different taste and texture.

  7. cooking it right now for dinner so all the hubby has to do is put in the stove. i only have mozarella and cheddar cheese, which one would be better or should i use a little of both?

  8. I made this! so good! Only if was alittle to dry for my hubby and my liking, so next time we will add a can of evaporated milk. Had it for left overs the next day, sooo yummy! The bacon makes it !

  9. Made this tonight. It’s super good! I tried to trick hubby by using turkey bacon but he could tell =P I didn’t have garlic powder so I used garlic salt which made it salty. I should have used fresh garlic instead. Anyway, excellent dish!

    • Yes, this should freeze well. Just don’t do the final baking steps. Cover with foil and freeze. To reheat place in oven, keep covered, and bake at 400 for 45 minutes to an hour. Remove foil and bake for 20 minutes.

    • I would also not cook your pasta completely, if you’re going to freeze and reheat for that length of time! I would cook a couple mins shy of where you want it….and then cooking it for 45 min won’t over cook your pasta! Just a suggestion! :D

  10. Really good and quick to make with minimal list of ingredients. However, I did add the green peas and next time will try adding some sun-dried tomato.

  11. Making this 2nite, but using “real bacon pieces” instead of frying the bacon. I find them at the store around the salad toppings. Less cooking & clean up time for this busy Momma & Gma.

    • I considered doing that but then decided against it and glad I did. The recipe calls for you to cook the chicken in the bacon grease that is created when cooking the bacon. It gave the chicken awesome flavor. I could have eating the chicken by itself after that.

  12. Made this tonight. I only had one can of cream of chicken soup so I used that and a can of cream of mushroom soup I also added mushrooms while I cooked the chicken and real garlic instead if powder. Was amazing will be on the dinner menu rotation as a regular. Thanks for sharing.

  13. Just thought you should know your recipe is being passed around Facebook and has thousands of likes! Trying this for dinner tomorrow!

  14. I made this today and it was a hit with my family. My older brother who is a very picky eater had many servings! Thank you very much for this recipe. (:

  15. I plan on trying this for dinner tonight. I have 5 children who never like to eat the same thing but by a small miracle, they ALL happen to like all the ingredients in this casserole. I’m hoping it’s a hit! Oh, I found you via Pinterest! ;-)

  16. Thanks for the fabulous recipe! I found you on Pinterest. I have been wondering what I can do with chicken tonight. I have cheddar cheese I am going to use and I will be adding the frozen peas, like others suggested. Thanks again!

  17. this was delisshhhh! made this for the boyfriend and myself tonight and my man LOVED IT!!! were definitely keeping this on our menu, super easy, not to expensive, great for leftovers and perfect to make when your just out on your own like us!

    • I’ll bet you could :) if I were doing this in the Crock Pot I’d cut up the chicken, mix it with the soup, cook on low for 6-8 hours. When ready to finish, cook noodles, cook and crumble the bacon. Then mix all together, pour into casserole dish, top with cheese and bake for 20 minutes.

  18. This was amazing! Made it tonight. Added onion powder as well as the garlic and crumbled ritz crackers to the top! Will be adding this to the regulars for sure!

  19. I made this for dinner tonight. I was looking for something to make in less than an hour with no grocery shopping involved!

    I used cheddar cheese and it tasted great! I also halved the recipe, since it was just me eating and it made a bunch of left overs too!

        • LOL! Oh my goodness, I’m sorry. I’m going to blame my pregnancy for rattling my brain. I was thinking of our chicken pot pie recipe.

          Yes, you can freeze this casserole. Assemble as directed, just don’t bake. Cover with foil and freeze. When ready to use, allow casserole to thaw for 24 hours in the fridge. Then bake – still covered – at 400 for 30-40 minutes. Remove cover and return to bake for an additional 15 minutes.

  20. I felt it was alittle dry the first time I made it, but we ate it ALL. so good! So the next time I made it, I added evaporated milk, but then it didn’t have enough flavor. Any recommendations? I’m thinking of doing 3 cans of cream of chicken to 1 or possible 1/2 a can of evaporated milk tonight. I will let you know how it comes out, but would also like your input :)

    • You might add 8 ounces of cream cheese. Heat the soups in a sauce pot on the stove. Cube cream cheese and add, stirring to melt. Then proceed with the recipe. Sour cream might be a good addition as well.

  21. This recipe is wonderful! I made it a few weeks ago and loved it…made it again last night and added some powdered ranch to kick it up a notch…amazing!

  22. My son found this on Pinterest and we cooked it tonight. We seasoned the chicken with Tony’s and used Mozzarella. But the family loved it. Thanks for sharing

  23. Just finished making this tonight for Supper! So simple! Smells delish! I added peas & green onions. Instead of sprinkling the bacon on top I added it to the mixture and mixed it all together. Should be good!!

  24. During football season my cousin and I tag team dinners and are always trying to find recipes that are easy , quick and cheap and will satisfy our hungry boys. I made this and added broccoli and finished it with garlic breadsticks and it was a hit. thanks for sharing.

  25. It calls for 2 cans of cream of chicken soup but doesn’t say what size I used 2 10 3/4 ounce cans…it was good but not as creamy as I would have liked

  26. this looks so good, i am sure to make this for my family. can i use cream of celery
    soup without messing up the casserole?

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  28. In the oven as I type. I used cheddar cheese, and added a small amount of milk to mine. Smells delish, and I can’t wait!! Thanks for sharing :)!!

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  31. Made this for dinner tonight and even the fussy husband enjoyed it and ate a whole plate. Absolutely awesome dinner, thanks for sharing!!!!!

  32. This was delicious! Made this tonight. I added a half a cup of milk with the noodles because I wanted it more creamy and it helped. Nice flavor was great! The Bacon really added a lot to this recipe. I might add more cheese to the recipe next time. We love cheese! Thank you for sharing. :)

  33. Try it was corn(either frozen or canned) and pepper jack cheese. Crumble some fritos ontop. TASTY! Also LOVED the main way also!!

  34. This is super easy to make and really good. I added more cheese to it and threw in some mozzarella cheese! Thanks for the recipe!

  35. I made this but I substituted a 1/2 c of heavy cream for one of the cans of soup (Im just not a fan of using condensed soup to cook with) and I also used red and black pepper instead just regular pepper. I cut my bacon in small pieces before cooking it and used casserole cheese and it was good!

  36. I have made this several times this time I addeda can of the progresso roasted garlic and a can of cream of chicken and a can of milk so creamy and as alway a crowd pleaser

  37. Love this recipe! I used cheddar cheese instead of Monterrey Jack, used turkey bacon to keep it a bit healthier, and added broccoli to add in some veggies! It was delicious!
    Thanks for sharing this recipe!

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  39. Very yummy, I must say! Thanks for a great recipe! I cut the recipe in half, since it’s just the two of us, and baked it on a 9 inch square pan. I also added chopped broccoli and a little milk so it wasn’t quite so thick. It was wonderful and I’ll be making it again.

  40. Do I have to bake it? Could you just eat it-as is, and just “melt” the cheese on top? (our oven is on the fritz right now waiting to be fixed!)

    • You sure could just go ahead and dig in – no baking needed, since everything is already cooked. Baking just helps develop all the flavors and plump up the noodles a little more. :)

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  43. I made this tonight. My family loved it! I swapped garlic powder for minced garlic, added a bag of frozen broccolic, and added a can of cream of broccoli to it! Gonna try different seasoning next time for the chicken but it was still amazing! Thank you for sharing this!

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  46. Made this tonight, it was really good however next time(yes a definate next time) I will use cream of mushroom or another cream soup not cream of chicken too much chicken flavor and I’m a chicken lover.

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  48. I made this tonight and followed it for the most part…Instead of cutting up the chicken, I pounded 3 chicken breasts out to uniform thickness and cooked them whole then let them rest before slicing them up. Also, (and I am SO glad I did this) I poured about 1/4 cup chicken broth into the pan to deglaze and added most of that liquid to the dish. It really pumped up the flavor! This was delicious but I would only fix it once every few months because it is so unhealthy! I usually make my own cream of chicken soup since its so easy and simple, but today I bought the canned stuff for the first time in more than a year. Gotta live on the wild side every once in a while, lol!

  49. This sounds delicious and super easy for a college gal like myself with zero cooking experience! I plan on making it tomorrow and throwing some peas in there too.

  50. Hi this was a wonderful dish. I had to substitute some of the chicken with boneless, skinless chicken thighs. It still turned out awesome. I find that chicken thighs have more flavor, and are more forgiving for dryness than chicken breast. I also used up some left over steamed carrots, (chopping the slices into little cubes), and threw in some frozen peas just for color. This was the main course last night, with a Caesar salad on the side. Thank you for this recipe, it will be a regular staple in our menu. Quick and easy for busy weeknights, and great for those lazy weekend nights too.

  51. I just made this, its delicious. i would suggest to leave the juices from the chicken in the mix. the recipe didn’t specify what to do with them so i thought it would be to runny if i left the juices in there but it should give it just enough to make it juicy. :) it was still delicious.

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  53. I made this tonight and everyone from my picky twin toddlers to my not-as-picky school aged boys LOVED it! My husband is looking forward to taking frozen, individual servings to work for lunch. I didn’t use canned c/o chicken soup because I have a REALLY good c/o whatever soup mix. You store it dry and 1/3c mix plus 1 1/4c water = a 10oz can. You can tweak it by adding celery salt, dried mushrooms, etc.

    http://www.pinterest.com/pin/160651911681893623/

    • Oh, and I saved a cup of the water that the pasta was boiled in, and added it to the casserole. I find that adding back some of the pasta water makes a creamy dish, even creamier. Because of the starch, maybe?

  54. I made two of these today and sent one to a friend of my son who had a death in the family and he sent him a text saying the casserole was awesome and all gone. My husband and son’s rated it a nine. The only thing different I did was seasoned the chicken with maple bacon seasoning. Thank you so much for sharing. It is a keeper.

  55. This is fantastic! I love how easy it is. I did 1 can of cream of chicken and one of cream of mushroom, used cheddar instead, also cut up some tomatoes, sweet onion and topped it with chives. Also added a bit of ranch to it.
    DE-LICIOUS!!!!!

    • Thanks for letting me know :) It’s always an unfortunate annoyance when other websites take recipes, remove or crop out watermarks, and don’t give credit to bloggers.

  56. It is 8am in Soledad, Califorina…And I am about to get up and go to the grocery store to buy everything I need to make this today! Sounds awesomely yummy! can’t wait…

  57. I made this tonight with my teenage daughter. The only thing we did differently was to use one large can of cream of chicken soup instead of 2 small cans. It was delicious! The whole family loved it. It will be added to my permanent cookbook – which doesn’t happen very often! Thank you.

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  60. Im going to try making this but with a few tweaks to the recipe.. i was thinking of using one can cream of chicken one cream of celery, and then add chopped onions cooked with the chicken, and some dry ranch seasoning (:

  61. I made this for dinner tonight. It was very easy to make, but it didn’t taste as good as I had thought. The bacon in it was delicious and that’s what gave it most of the flavor. I thought it was a little bland, but has potential. Definitely worth trying the other ways.

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