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. =)

MEXICAN PASTA BAKE

• 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.