Easy Gluten Free Chicken Bacon Jalapeno Casserole
(There are so many versions of this recipe, but this is my EASY version)
2 Cups uncooked Spiral GF Rotini ( I used Ronzoni)
2 Cups Grilled and chopped Chicken
8 -10 slices cooked and chopped GF Bacon
2 Finely Chopped Jalapenos ( add more if you want it hotter)
1 Clove minced Garlic
1/2 Teaspoon Salt
3 Cups Freshly shredded Additive Free Cheddar Cheese ( reserve 1 cup for topping)
1 – 18oz. Can GF Creamy Mushroom Soup ( I used Progresso )
Preheat oven to 375*F.
Boil the rotini according to package directions, except cut the cooking time by 2 minutes. Mine says boil for 8 minutes, instead I boil for 6 minutes and drain. In large mixing bowl, mix cooked pasta, grilled chicken, chopped bacon, chopped jalapenos, minced garlic, salt, 2 cups of cheese and mushroom soup. Fold all ingredients together, pour into a 9×13 baking dish and bake for 20 minutes, top with remaining cheese and bake another 5 minutes, and serve.
For this casserole I like to plan ahead when grilling and making breakfast, I just make a little extra bacon, chop it and put it in the fridge. When grilling burgers I just put a few chicken breasts to the side on the grill. When done chop or shred the chicken pop them in the fridge and save them for later.