01 -
Spray a big 30 x 23 cm casserole dish with nonstick or add a bit of oil so nothing sticks.
02 -
Fill a big pot with salted water, boil it, and toss in the rotini. Cook it till it's just firm, then drain it all and set aside.
03 -
Chop up the chicken and bacon into chunks while your noodles cook. Pop both into a pan on medium, cook till bacon is crispy and chicken isn't pink. Put on paper towels so the grease comes off.
04 -
Cut up your jalapenos and slice the green onions. Save some onion slices to throw on top later for extra pop.
05 -
Grab a mixing bowl. Blend the softened cream cheese, milk, sour cream, most of the shredded Cheddar Jack, diced jalapenos, and most of your green onions. Mix it all till it’s smooth and creamy.
06 -
Dump the drained noodles into your greased casserole dish. Stir in the cooked bacon and chicken, leaving a bit of bacon aside if you want to finish with it on top.
07 -
Spread your cheesy jalapeno blend right on top of the chicken, bacon, and pasta. Give it a big stir so all pasta gets coated well.
08 -
Toss on the leftover 50 g shredded Cheddar Jack, extra bacon bits, the rest of those sliced onions, and more jalapenos if you’re feeling spicy.
09 -
Heat your oven to 175°C. Put the casserole in and bake without covering for 20 minutes till it’s bubbling and the cheese melts nicely.