Ingredients
- 1 pound boneless/skinless chicken, cut into bite-size pieces
- 1 pound bacon, cooked and crumbled
- 16 ounces rotini pasta
- 2 – 8 oz packages of cream cheese, softened
- 1 cup sour cream
- 1/2 cup milk
- 2 cups Mexican Cheddar Jack shredded cheese, divided
- 6 jalapeño peppers, deseeded and diced
- 6 green onions, thinly sliced
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large pot, bring salted water to a boil and cook the rotini pasta until al dente. Drain and set aside.
- In a skillet, cook the chicken pieces until no longer pink, about 5-7 minutes.
- In a mixing bowl, combine cream cheese, sour cream, and milk until smooth.
- Stir in cooked chicken, crumbled bacon, diced jalapeños, green onions, and 1 cup of cheese.
- Add cooked rotini pasta and mix well.
- Pour into the prepared baking dish, top with remaining cheese, and bake for 25-30 minutes until bubbly and golden.
- Let cool before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze before baking for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None