Dark's Kitchen
Serves 8

1 lb spiral pasta
1/2 10.5 oz. can condensed cream of mushroom soup
1 small yellow onion
2 cloves garlic, minced
6-8 slices bacon
1 1/2 C cooked chicken, cubed or shredded
1 C mozzarella cheese, grated
1 C cheddar cheese, grated
1/2 C parmesan cheese, grated
1/4 C heavy cream or whole milk
kosher salt and freshly ground pepper, to taste
fresh parsley, garnish (optional)


Preheat oven to 400 F degrees.

Cook pasta according to packaging directions, or until al dente. Drain and set aside.

In a large skillet or Dutch oven, over medium-high heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain.

Discard all but 2 Tbsp bacon grease and return pan to heat.

Sauté onion until softened and translucent, 6-8 minutes.

Add minced garlic and cook for another 1 minute.

Season generously with salt and pepper.

Reduce heat to medium-low.

Add cream of mushroom soup and heavy cream.

Add chicken and stir to combine.

Add cooked pasta, mozzarella, and cheddar cheese, and stir until melted.

Transfer to a large baking dish and top with crumbled bacon.

Sprinkle parmesan over the top.

Bake for 20 minutes, or until sauce is bubbly.
Cheesy Chicken Bacon Pasta Bake
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