Wednesday, March 4, 2009

Mexican Pasta Bake

My friend Cassie posted this recipe on her blog the other day. It looked really good and I wanted to make it, only I didn't have any pasta shells on hand. I did have just about every other kind of pasta in my food storage so I went with spiral noodles and twisted the recipe up a bit. Bad pun, I know. =)

  • 1 package pasta noodles, whatever kind you want
  • 2 cups cubed cooked chicken
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 1 small onion, diced, divided
  • 1 can (4 ounces) chopped green chilies, divided
  • 1 can condensed cream of chicken soup, undiluted
  • 1 cup salsa
  • 2/3 cup milk
  • Cilantro, for garnish
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, Monterrey Jack cheese, cheddar cheese, sour cream, onion and the chilies. Drain pasta; mix with the chicken mixture. Pour the mixture into a greased 9x13 baking dish. Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with cilantro before serving.


Lisa K said...

I forgot to mention that this is a really good dinner and was even great the next day as leftovers. Thank you Cassie for the recipe!

Cassie said...

I'm so glad you liked it!! I think it's one of my new favorites. It's making my mouth water right now just thinking about it. I'm glad to know that it worked as a pasta bake instead of just a stuffing -- that's so much less fussy!

Anonymous said...

When you say "package of pasta" are you talking 8oz. or 16oz.? Drives me nuts when recipes say that since there are many different sizes of cans, boxes etc. ;)

Lisa K said...

Sorry I didn't specify - I used a 16 ounce bag.

Lindsay R. said...

Do you get the comments emailed to you? I just tried this and it was really yummy! I am going to try more of your recipes!

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