Jalapeño Popper Chicken Casserole

Ingredients:

• ½ bag fully cooked refrigerated oven roasted diced chicken breast
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) package of bow-tie pasta
• 2 cups Monterrey jack cheese
• 1 cup cheddar cheese
• 1 cup water
• ½ cup milk
• 1 fresh jalapeño (seeded and diced)
• ½ cup bread crumbs

Directions

Preheat oven to 350° F.

Boil pasta to al dente.

In a pan, melt the cream cheese and water and milk. Add in the cheese and stir to melt. Then add in the pasta and the diced jalapeños (save a few for the top).

Mix in the chicken and pour into a 9x13 baking dish. Top with Bread crumbs and left over jalapeños. Bake covered for 20 minutes.

Baked uncoverd for 10 more minutes and serve.