Prep: 30 mins
| Cook: 1 hour
| Extra time: 30 mins
Preheat oven to 325 degrees F (165 degrees C).
Boil chicken breasts, drain, cut into small squares, and put aside.
Fry bacon in a large skillet over medium heat. When bacon is half done add chicken, tomatoes, onions, and olive oil. Season mixture with salt, pepper, and Cajun seasoning to taste. Fry until golden and caramelized.
While mixture is frying, add dressing, two cans of cream of chicken soup and two cans of water to medium sauce pan, stir, and let simmer.
Bring a large pot of water to a boil and cook rotini according to package directions; drain.
Stir together the pasta, the chicken soup mixture, and the chicken mixture and mix thoroughly. Pour into large casserole dish and top with cheese.
Bake in the preheated oven until casserole is bubbly and cheese is melted, about 25 minutes.
This is a really poorly written recipe. Did not know about the pasta at all until it was supposed to be added. Needed to know first of all that it had to be cooked before adding to chicken mixture. For how long should the chicken be boiled? As it was I boiled the chicken and cooked the bacon while the chicken was cooking. Then added chicken, tomatoes and onions. Would have been easier if onions were cooked after the pasta was started and the chicken boiling. Then everything would more or less ready for the oven.
Very good! All 3 men in my family really liked it (no big surprise with bacon in it)! I cut the recipe in half but used 1 1/2 cups shredded cheese, light ranch dressing, and no Cajun seasoning. Still good.
This casserole was amazing! The only thing that could be changed is the size of the recipe. I followed all the amounts on this recipe and it was enough to fill a 13x9 baking pan and a 9x9 backing pan, that is a lot of casserole!