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Chicken and Pasta Bake
3 pieces of bacon, cooked and crumbled 8 oz of dry pasta - your choice (rotini, macaroni etc) 1 to 1 1/2 lbs chicken breasts salt, pepper and garlic powder 1 can cream of chicken soup, undiluted 1 cup of shredded cheese of your choice, divided (I used a mix of Monterrey Jack and Colby)
Dice chicken into large pieces, and cook in bacon grease. Season to taste with salt and pepper and garlic powder.
Cook pasta according to directions. Drain.
Combine pasta and chicken with undiluted soup and 1/2 of the shredded cheese. Place in a 1 quart baking dish. Sprinkle crumbled bacon over top, followed by the remainder of the cheese.