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Cook & crumble bacon. While bacon is cooking, cut chicken into
bite-sized chunks. Set cooked bacon aside for later use. In the
same pan, cook chicken in bacon drippings. Add garlic powder &
salt & pepper to taste.
While chicken is cooking, prepare pasta according to directions.
Spray a 9 xc 13 inch baking pan with non-stick cooking spray.
Preheat oven to 400 degrees.
Drain pasta, return to pot. Add chicken, both cans of cream of
chicken soup, 1 cup of Monterrey Jack cheese ~ stir to mix well.
Pour into prepared baking dish. Top with crumbled bacon. Top with
remaining Monterrey Jack cheese. Back at 400 for about 20 minutes,
just until cheese is melted and beginning to brown on top.
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