4 cups cubed cooked chicken
2 cans condensed cheddar cheese soup, undiluted
1 cup crumbled cooked bacon
1 cup 2% milk
1 cup mayonnaise
4 medium tomatoes, chopped and seeded
3 cups fresh baby spinach, chopped
2 cups shredded, Colby-Monterey Jack cheese
Cook, pasta according to package directions. Meanwhile in a large bowl combine the chicken, soup, bacon, milk and mayonnaise. Stir in the tomatoes and spinach.
Drain pasta, stir into chicken mixture. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese.
Cover and freeze one casserole for up to three months. Cover and bake the remaining casserole at 375F for 35-40 minutes or until bubbly and cheese is melted.
To use frozen casserole: Thaw the casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375F for 60-70 minutes or until bubbly.
Ready for the oven.
Hot and Fresh from the Oven.
Ready to Eat!
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