casserole with chicken and bacon
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.
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.Top with crumbled bacon.Top with remaining cup of Monterrey Jack cheese.Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 141 (68%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 38.4mg||12 %|
|Sodium 668.3mg||23 %|
|Potassium 48.7mg||1 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 5.5g|
|Protein 11g||16 %|
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Calories per serving: 207
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