Saturday, 17 August 2013

Witch In The Kitchen CRAZY GOOD CASSEROLE


CRAZY GOOD CASSEROLE
4-5 boneless, skinless chicken breasts
6 strips of quality bacon – cooked and crumbled
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 tablespoon garlic powder
Salt & pepper to taste

Cook & 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 & salt & pepper to taste.

While chicken is cooking, prepare pasta according to directions. Spray a 9 xc 13 inch baking pan with non-stick cooking spray. Preheat oven to 400 degrees.

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

--
A good friend will come bail you out of jail. But a true friend will be sitting next to you saying, "We screwed up, but we had fun! Proud to be your friend!"
************************************************

--
--
You received this message because you are subscribed to the Google
Groups "Witch In The Kitchen" group.
To post to this group, send email to witchinthekitchen@googlegroups.com
To unsubscribe from this group, send email to
witchinthekitchen-unsubscribe@googlegroups.com
For more options, visit this group at
http://groups.google.com/group/witchinthekitchen?hl=en
---
You received this message because you are subscribed to the Google Groups "Witch In The Kitchen" group.
To unsubscribe from this group and stop receiving emails from it, send an email to witchinthekitchen+unsubscribe@googlegroups.com.
For more options, visit https://groups.google.com/groups/opt_out.

0 comments:

Post a Comment