Best Boneless Chicken Casserole
Boneless chicken casserole is one of the most versatile dishes ever invented. You can change it numerous times just by changing the ingredients you put into it!
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts diced into bite-sized cubes
- 1 tsp poultry seasoning (or ¼ teaspoon each: dried thyme, rosemary, sage, and marjoram)
- Salt and pepper to taste
- 6 strips of bacon
- 2-10.5 oz cans condensed cream of chicken soup
- 2 cups shredded Monterey Jack cheese
- 16 oz spiral pasta
- Sliced green onions
Instructions
- Preheat the oven to 400 F. Cook the bacon in a medium-sized skillet until crispy. Remove it from the skillet and crumble it. Keep the drippings. Season the chicken cubes with poultry seasoning, salt, and pepper.
- Brown the chicken in the same skillet with the bacon drippings for about 5 minutes. Reserve.
- In a large pot of salted boiling water, cook the pasta according to the package instructions. Reserve one cup of cooking water, drain and return to the pot.
- Mix in the cooked chicken, the cream of chicken soups, one cup of shredded cheese, and enough of the reserved pasta cooking water to make a creamy sauce ( I used ¾ cup)
- Pour this mixture into a 9x13-inch baking dish
- Sprinkle the crumbled bacon and remaining cup of shredded cheese evenly on top and bake for 20 minutes or until the cheese is melted and bubbly.
- Serve with chopped green onions on top.
Nutrition
Calories: 584kcalCarbohydrates: 64.7gProtein: 34.7gFat: 21g