Ingredients:
1 1/2 cups cooked elbow macaroni
6 slices bacon, cooked crisp and crumbled
2 cups cubed cooked chicken
1 1/3 cups French’s French fried onions, divided
1 (10 3/4 ounce) cans cream of mushroom soup
1 cup sour cream
1 (10 ounce) packages frozen chopped spinach, thawed and drained well
1/8 teaspoon garlic powder
1 1/2 cups shredded cheddar cheese, divided
Directions:
Preheat oven to 375 F.
Cook pasta and drain.
Cook bacon on stove or in microwave.
Cook chicken and drain.
Return above into saucepan with 2/3 cup French Fried Onions.
In separate bowl, combine soup, sour cream, spinach, garlic powder and 1 cup Cheddar cheese.
(It will form into a consistency somewhat of a dip).
Spoon half of the macaroni mixture into a greased 12×8-inch baking dish and cover with half of the “dip” mix.
Repeat layers.
Bake uncovered at 375 F for 30 minutes or until heat through.
Then top with remaining cheese and 2/3 cup onions and bake at same temp, uncovered for about 3 to 5 minutes until golden brown.
Servings: 6-8
Time preparation: 20 min.
Time total: 55 min.