2 chicken breasts, (1 lb.), cut into 1-inch cubes

1⁄2 cup diced yellow onion

1⁄2 teaspoon salt

1⁄4 teaspoon black pepper

6 slices bacon

2 cups water

2 teaspoons chicken bouillon powder

16 oz. package penne pasta

10.5 oz. can condensed cream of chicken soup

1 cup shredded cheddar cheese to garnish

Night before:
cook chicken, onion, salt, pepper, and 1 cup of water and chicken bouillon powder in crockpot. Fry bacon and store in refrigerator. Boil penne, sprinkle with olive oil and store in plastic bag in refrigerator.

The next day:
1 hour before serving: shred chicken.

Stir together chicken, pasta, creamy  soup, and 1 cup cheese.
Cook on HIGH in crock pot for about 30 minutes.

Mix and add water if too dry.

Stir in crumbled bacon.
Before serving, sprinkle with the other cup of cheese.