Chicken & Bacon Creamy Pasta
2 cups frozen grilled chicken, diced
1 lb Rotini pasta
1 lb bacon
2 cups milk
1 can cream of mushroom soup
3/4 cup sour cream
8 oz mozzarella cheese, divided
Salt and pepper to taste
Thaw chicken by heating in oven as directed on the package. Meanwhile, cook 1 lb of Rotini pasta as directed on box. When done, save the pasta water but drain and cool the pasta.
Meanwhile, cook the bacon. Remove bacon from pan and add milk, cream of mushroom soup and salt and pepper to that pan. Let this cook for about 5-8 minutes until bubbly and starting to reduce.
Meanwhile, shred the cheese. Add the bacon cut into bites and then chicken to the sauce. Simmer for 2 minutes. Add sour cream and 1/4 cup of the cheese to the sauce mixture and incorporate.
Mix the cooked pasta and sauce together. Add pasta water until creamy and pasta is all covered, about a cup. Put in a 9 X 13 pan and put cheese over. Bake 30 minutes on 350 until hot and cheese melted.