Creamy Chicken and Bacon Casserole

4 chicken breasts, chopped and cooked

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

1 cup Cottage Cheese (could also use sour cream, greek yogurt or omit all together)

1/2 soup can of water

1 red pepper, chopped

1 onion, chopped

4 cloves garlic, minced

3 big handfuls of fresh baby spinach (I get the big bag at Costco)

3/4 cup real bacon bits (I get the big bag at Costco)

1/2 cup Kraft parmesan cheese

1 big handful of shredded mozzarella cheese

1 13.25 oz box rotini wheat pasta or pasta of your choice

I like to cook my chicken breasts in a little bit of water and chicken broth in the crock pot throughout the day so I don't have to worry about cooking it when I get home. Otherwise, you can cook it with the onion, red pepper and garlic.

In a pan, saute onion, red pepper, and garlic until tender (about 10-15 minutes). In a sauce pan, cook pasta til al dente with a tiny bit of extra virgin olive oil (about 8 minutes). Drain. In a big mixing bowl, add soups, water and cottage cheese. Add bacon bits. Stir. Add in spinach and mix. Add in parmesan and mozzarella. Stir. Add in cooked vegetables and cooked chicken. Add the pasta and mix all together. In a 9x13 casserole dish, pour mixture in. (it will be very full) This isn't the prettiest looking casserole, but it smells good and you'll feel good knowing it has lots of good veggies in it. Cover with tin foil and cook at 350 for 40-45 minutes. Enjoy!