Chicken Bacon Pasta Casserole

Chicken Bacon Pasta Casserole 10 - ounces dry Rotini pasta, cooked al dente 6 - slices of bacon, cooked and crumbled 2 - cups rotisserie chicken, cubed 1 1/2 - cups steamed broccoli florets, optional pepper to taste 1/4 - teaspoon garlic powder 1 - 10 ounce cans cream of chicken and herb soup 1 - 10 ounce can of cream of chicken soup 1/2 - cup low sodium chicken broth 1 - 5 ounce can of evaporated milk 1 - cup Monterrey jack cheese, separated 1 - cup pepper jack cheese, separated Bring a large pot of salted water to a rolling boil. Add the spiral pasta and cook until al dente. Drain the pasta in a colander, rinse with cold water and add the pasta back to the pot. In a large skillet over medium heat, cook the bacon until crispy. Drain and set aside. Drain all but one tablespoon of the bacon grease from the skillet. Add the cubed rotisserie chicken to the skillet and saute the chicken over medium heat in the bacon grease for about 5 minutes. Add the pepper and garlic powder. Add the cream of chicken soup, chicken broth, evaporated milk, and 1/2 each of the cheeses to the pasta. Stir to mix well. Add the steamed broccoli if using. Spay a 8 x 8 inch disposable aluminum pan with non stick baking spray. Pour the pasta mixture into the baking pan and add the crumbled bacon and top with the remaining cheeses. Cover the disposable pan with foil and add the plastic pan cover. Add cooking or warming instructions and freeze up to 3 months. Cooking Instructions: Remove from freezer and thaw casserole completely. Preheat oven to 350 degrees. Bake casserole covered with foil that has been sprayed with non stick spray for 25 - 30 minutes. Remove foil and bake and additional 8-10 minutes.