Everglades Seasoning Chicken, Bacon and Pasta Casserole


  • 4-5 Boneless, skinless chicken breasts

  • 6-strips of quality bacon

  • 2-cans of cream of chicken soup (smaller cans)(10.75 oz)

  • 2-cups shredded Monterrey Jack Cheese

  • 1-16oz Box of dried Spiral Pasta

  • Everglades Seasoning to taste


  1. Cook and crumble bacon.

  2. While bacon is cooking, cut chicken into bite sized chunks.

  3. Set cooked bacon aside for later use.

  4. In the same pan cook chicken in bacon drippings.

  5. Add Everglades All Purpose Seasoning to taste (Just sprinkle it all over)

  6. While chicken is cooking, prepare pasta according to directions.

  7. Spray a 9x13 pan with non-stick cooking spray.

  8. Preheat oven to 400 F.

  9. Drain pasta, return to pot.

  10. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.

  11. Stir to mix well.

  12. Pour into prepared baking pan.

  13. Top with crumbled bacon and remaining Monterrey Jack cheese.

  14. Bake at 400 F for about 20 minutes, just until cheese is melted and beginning to brown on top.


Everglades Tip: Feel free to substitute the Everglades Heat to spice it up! Also, adding some red or green bell peppers to this dish will really make it liven up. Let us know what you think!


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