16 Ounces Rotini pasta
1/3 Cup Parmesan Cheese
5 TBSP Butter, Melted
8 Ounces Cream Cheese, Softened (room temp)
2 10.5 Ounce cans cream of chicken soup
1 Cup Sour Cream
2-3 Cups Shredded Chicken (I use rotisserie)
2 Cups Mozzarella Cheese (divided- 1 cup for mixture / 1 cup for topping)
12-16 ounces of bacon
Preheat oven to 350 degrees. Spray 11×15 baking dish and set aside (You can use 9×13 but it needs to be the deep size.) Cook the Rotini according to package directions, drain and set aside. While the Rotini is cooking, cook the bacon. Remove the bacon to drain on a paper towel lined plate and crumble when cooled. In a small bowl whisk together the melted butter, eggs, and parmesan cheese. Toss the mixture with the cooked Rotini noodles. In a large bowl mix together the cream cheese, cream of chicken soup, sour cream, bacon, shredded chicken, mozzarella cheese. Pour half of the Rotini into the baking dish and top with half of the chicken mixture. Repeat this step one more time. Add desired seasonings. Top with remaining mozzarella. Bake at 350 degrees Fahrenheit for 30-45 minutes.
Please watch the video below for visual instructions.