Prep Time: 15 minutes

Cook Time: 20-30 minutes

Serves: 5-7

Ingredients:

4-5 boneless, skinless chicken breasts, cooked and chopped into bite size pieces

1 lb. of quality bacon – cooked and crumbled

1 tsp. onion powder

1 T. garlic powder

1/2 tsp. dry mustard

1/4 tsp. cayenne pepper (optional)

Salt and pepper to taste

2 cans cream of chicken soup

2 C. shredded Monterrey Jack cheese

1 C. cheddar cheese

2 C. milk

1 box (16 ounces) dried whole grain spiral pasta

Green onion, chives or parsley for garnish

What to do:

Preheat oven to 350 degrees.

Prepare pasta according to directions on the back of the box. Spray a 9×13 baking pan with non-stick cooking spray. Drain pasta and return to cooking pot, in a separate bowl mix together the onion powder, garlic powder, dry mustard, cayenne pepper, salt, pepper, and both cans of soup, 1 C. Monterrey jack cheese, cheddar cheese, bacon, chicken and milk. Mix the pasta and chicken mixture together. Pour into prepared baking dish and top with the rest of the Monterey Jack cheese and the crumbled bacon. Bake for 20-30 minutes or until the top is golden brown and delicious, garnish with green onions, chives or parsley.