Chicken and Bacon Casserole
When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterrey Jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. This recipe only uses 7 ingredients and can be prepared easily. Enjoy.
When you combine chicken and bacon into a casserole you have a quick and easy dinner for any night of the week. This casserole uses a combination of seasoned chicken, bacon, Monterrey Jack cheese, cream of chicken soup and rotini pasta. I was a little skeptical of this recipe because of the canned soup but the end result was delicious. The best part about this recipe is the flavor that the bacon creates throughout the dish. The chicken is cooked in the bacon grease and the bacon flavor cooks into the casserole while it is baking. This recipe only uses 7 ingredients and can be prepared easily. Enjoy.
- Carbohydrate 47.2269589803467 g
- Cholesterol 60.2546133013333 mg
- Fat 6.2875249168 g
- Fiber 0.231524996439616 g
- Protein 10.38480366696 g
- Saturated Fat 1.413433412048 g
- Serving Size 1 1 Serving (141g)
- Sodium 522.371169349333 mg
- Sugar 46.995433983907 g
- Trans Fat 1.37848601421067 g
- Calories 289 calories
Step-by-step
- Preheat the oven to 400 degrees.
- Heat a large skillet to medium-high heat.
- Add bacon strips and cook turning once until crispy.
- Drain on paper towels and crumble once the bacon has cooled.
- Season the chicken breasts on both sides with ground black pepper and garlic powder.
- Add the chicken to the pan with the bacon grease.
- Cook the chicken in the bacon grease over medium-high heat, turning at least once until the chicken is fully cooked (the internal temperature has reached 165 degrees).
- Allow the chicken to cool and then slice it into strips.
- While the chicken is cooking, cook the pasta according to package directions.
- Spray a 9×13 inch baking dish with cooking spray.
- Drain the pasta, return it to the pot.
- Add the chicken, both cans of cream of chicken soup, crumbled bacon, and 1 cup of Monterrey Jack cheese.
- Stir and mix well.
- Pour into the prepared baking dish.
- Top with the remaining 1 cup of Monterrey Jack cheese.
- Place into the oven and bake at 400 degrees for about 20 minutes or until the cheese has melted and beginning to brown on top.
Gluten and Dairy Modifications
Wheat pasta contains gluten, which requires swapping in certified brown rice or chickpea rotini for celiac diners. Standard condensed cream of chicken soup contains both gluten thickeners and dairy fats. Substitute homemade white sauce thickened with cornstarch and enriched with cashew cream to replicate the velvety texture of canned soup without dairy or gluten. Monterrey Jack cheese melts smoothly due to its high moisture content; vegan mozzarella shreds provide a comparable melt if aged dairy must be avoided.Sodium and Fat Management
Bacon renders substantial grease, which serves here as the primary cooking fat for the seasoned chicken breasts. Pour off excess grease if the rendered fat exceeds two tablespoons, preventing an oily mouthfeel in the final casserole. Commercial canned soups contribute significant sodium, so low-sodium varieties or homemade broths seasoned with herbs help control blood pressure concerns. Bake the assembled dish uncovered at 400 degrees for exactly 20 minutes to achieve bubbling cheese without burning the pasta edges.
