Green Chile Chicken Pasta Bake |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I was hungry, and this is what I had! Feel free to add extra veggies: celery, carrots, frozen peas, bell peppers...whatever you like! Ingredients:
2 -3 cups chicken, cooked and cubed |
2 cups pasta, cooked and drained |
2 (4 ounce) cans green chilies, diced and drained |
1 onion, diced |
4 garlic cloves, minced |
10 1/2 ounces condensed cream of chicken soup, undiluted |
1 (5 ounce) can evaporated milk |
1 cup sour cream |
1 -2 teaspoon cumin |
1/2-1 teaspoon salt (to taste) |
1/2 teaspoon pepper (to taste) |
2 cups monterey jack cheese, shredded and divided |
2 cups sharp cheddar cheese, shredded and divided |
Directions:
1. Combine all ingredients, EXCEPT for 1 cup monterey jack and 1 cup sharp cheddar, in a large bowl. Pour into greased 11x13 casserole dish.
2. Top casserole with remaining cheeses.
3. Bake at 350 degrees for 30 minutes or warmed through.
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