Cheesy Bacon & Chicken Bake

Cheesy Bacon & Chicken Bake

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This Cheesy Bacon & Chicken bake is easy to make, and great on a cold winter’s night.  I threw everything together using one pan (apart from the pasta), and then transferred to a baking dish for the last 20 minutes.

INGREDIENTS:

• 500 grams Chicken Breasts (boneless & skinless)
• 6 strips of bacon
• 1 can of Condensed Cream of Chicken Soup
• 1/2 cup milk
• 1/2 cup water
• 2 cups grated cheese (Tasty is best)
• 2 cups dry pasta (I used Dinosaur pasta but spirals are best)
• Salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 200 degrees Celsius.
2. Start the pasta cooking now, and while it’s cooking you can work on the rest.  Cook it according to the directions on the packet – drain and set aside in the pot.
3. In a pan, cook and break up the bacon (in it’s own fat). While bacon is cooking, cut chicken into bite-sized chunks.
4. Set cooked bacon aside for later use.
5. In the same pan, cook chicken in bacon fat.
6. Spray a baking dish with oil
7. Add the cooked chicken to the pasta
8. In the already-used-pan, pour the can of condensed Cream of Chicken Soup – also add the 1/2 cup milk and 1/2 cup water. DO NOT BOIL, just heat.
9. Add the chicken soup to the chicken and pasta pot, and stir through with 1 cup of cheese
10. Pour into prepared baking dish.
11. Top with bacon bits.
12. Top with rest of cheese.
13. Bake for 20 minutes – just until cheese is melted and beginning to brown on top.

You can add vegetables in here, or use gluten free pasta – basically you can change it up however you want and it’s still delicious.  Also this is a great way to use up already cooked chicken if you have leftovers!  ENJOY!

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