Bring a large pot of water to a boil.  Once it is boiling, add the pasta and cook according to instructions. 

While the pasta is cooking, heat a small pot over low heat and add the chicken stock.  Season with pepper.  Once it has heated up, add the cream of mushroom soup and stir until combined. 

Once the pasta is cooked, drain the pasta and butter the noodles.  In a large bowl, combine noodles with the broth/soup mixture, cooked pasta, and shredded cheese in a large bowl.  Set it aside and let it sit and thicken for an hour to an hour and a half. 

Preheat the oven to 350 degrees. 

Cook the bacon and break into pieces.  *I like to cook bacon in the oven - it comes out perfectly crispy and just seems to taste better.  However, you can also cook the bacon in the microwave or in a frying pan. If you want to cook the bacon in the oven, lay bacon out on a rack on top of a baking sheet and cook at 400 degrees for 20 minutes or until crispy.* 

After an hour and a half, add the bacon and chicken to the other ingredients and mix well.  

Pour casserole into a large casserole dish. 

Bake at 350 for 35 minutes.