Cheesy Chicken Skillet

Cheesy Chicken Skillet

I am not even sure what to call this. It has pasta which is usually Italian, BBQ sauce which is all over but I still think American, tomatoes mixed with green chilies screams Mexican, and Monterey Jack cheese which is delicious. Screw it, I call it damn good :).



  1. 2 Cups Chicken Pre - cooked , shredded
  2. 1 15 oz Tomatoes Diced Cans
  3. 1 4 oz Chilies Diced Green , drained Cans
  4. 1/2 lb Pasta
  5. 1 1/2 Cups Chicken Broth
  6. 1/3 Cup Barbeque Sauce
  7. 1  - 2 Cups Cheese Shredded
  8. 3 Bacon Slices
  9. 2 Green Onions , sliced


30 mins
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    Place the chicken, pasta, tomatoes, green chilies, and chicken broth in a large skillet. Stir to combine. Cover and turn the heat to high. Once it comes to a boil, reduce the heat and let it simmer for 15 minutes, stirring occasionally.

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    Meanwhile, cook the bacon. I usually bake my bacon due to how easy it is: Place the bacon on a foil wrapped baking sheet and place in a non-preheated oven.

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    Turn the oven to 400 degrees and cook the bacon for 15 minutes or until you get your desired crispiness.

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    Drain the cooked bacon on a couple paper towels and cut or crumble into pieces.

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    After letting the chicken, pasta mixture simmer for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let it simmer an additional 5 minutes. If the pasta is tender but there is still a lot of liquid, let it simmer an additional 5 minutes with the cover removed.

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    Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over the top.

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    Sprinkle the cheese over the top, cover, and cook an additional 5 minutes or until the cheese is melted.

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    Top with bacon and green onions.

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