4-5 boneless, skinless chicken breasts
6 slices of quality bacon
2 cans of cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 can (16 oz.) dry spiral pasta
1 tablespoon garlic powder
salt and pepper to taste
Cook and crumble the bacon.
While bacon is cooking, cut chicken into bite size pieces.
Set aside cooked bacon for later use.
In the same skillet, cook chicken in bacon juices.
Add garlic powder, salt and pepper to taste.
While chicken is cooking, prepare pasta according to instructions.
Spray a 9 x 13 pan with non-stick cooking spray.
Preheat oven to 400°F.
Drain pasta and return to pan.
Add chicken, two cans of cream of chicken soup and 1 cup of Monterrey Jack cheese.
Stir to combine.
Pour into prepared pan.
Top with crumbled bacon and remaining Monterrey Jack cheese.
Bake at 400°F for about 20 minutes, until cheese is melted and starting to brown on top.