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Cheesy Bacon Chicken Casserole Recipe

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This recipe for Cheesy Bacon Chicken Casserole, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Connie Fraley


1 shredded rotisserie chicken

1 package bacon pieces

2 cans cream of chicken soup

2 cups shredded Monterrey Jack cheese

1 box (16 oz) dried spiral pasta

1 tablespoon garlic powder

Salt and pepper to taste

Heat oven to 400.

Place the shredded chicken in a large bowl and sprinkle with garlic powder and salt and

Mix well.

In a large pot, cook pasta according to package directions.

Meanwhile, spray a 913 baking pan with non-stick cooking spray.

Drain pasta and return to pot.

Add the chicken, both cans of cream of chicken soup and 1 cup of shredded cheese stir to
mix well.

Pour into prepared baking dish and top with the bacon pieces and remaining cup of shredded

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




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