And this is how I made it (with my changes)
This recipe uses one chicken breast. I had a package of two so I'll be making another recipe later this week, that also uses one. Its called William Penn's Pasta. Check back for that one. :-)
1 large boneless, skinless chicken breast
some kind of seasoning for the chicken
4 slices of turkey bacon
1 pound of bowtie pasta
2 T. flour
2 cups of milk
1 can of condensed cream of chicken soup
1 clove of garlic or 1/2 t garlic salt
1 1/4 cup shredded cheese
Cut a chicken breast into bite sized pieces and cook it in a pan with olive oil and montreal chicken seasoning
Mix 2 Tbsp of water with 2 cups of milk. (I used a container that I could shake).
This is everything, ready to be mixed together:
Ready to bake:
One will go into the refridgerator for dinner tonight and the other one will go into the freezer.
The recipe says: Broil 4 inches from flame for 2-3 mins, or until heated and lightly browned on top.
I will bake it for a few mins, because it will be completely cold, and then broil.