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. 2 teaspoons 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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About Amanda Coers

I'm the proud mom of seven! Our home is crowded, always full of life and laughter.

9 thoughts on “Cheesy Chicken Broccoli Kale Soup

  1. Penny Armour

    Made this tonight for the family and it was a massive hit! Thank you Amanda, I hate to cook but between you & THM I can see that’s all about to change

    1. Amanda Coers

      Hooray! :) I’m so glad y’all liked it!

  2. Sherrie

    I’m excited to try this. Can I use breast instead of thighs ?

    1. Amanda Coers

      Yes! :) it will still be an S due to the cream, butter, and cheese

  3. Chelsea Stevens

    Omgeezers. How many servings can I have, as a THMer? lol

    1. Amanda Coers

      I’m terrible about serving suggestions lol ;) I had two bowls

  4. Shyla

    This was really good, I subbed spinach instead of kale. I have a question about the salt; do you really meant T and not tsp? It was so salty we could barely stand it so just wanted to check.

    1. Amanda Coers

      I’ve adjusted it down to 2 teaspoons :) Thank you for the feedback!

  5. Jennifer Regoord

    I made this last week, we all loved it! Thank you!!!! I had to add less salt also, but it was fabulous. This will be a staple soup in our home all winter.


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