Wednesday, February 23, 2011

Cheesy Chicken Mexican Bake

1 box Penne Pasta shells

2 cups cubed chicken (I always use the cooked Perdue Mesquite chicken breast found near bacon at Kroger)

4 cups "Mexican" cheese blend (1 cup reserved for topping) OR you can get 2 cups shredded Monterey Jack cheese and 2 cups shredded Cheddar Cheese (1/2 cup each reserved for topping)

1 Cup Sour Cream

1 Can (4 oz.) chopped Green Chilies

1 can Condensed cream of Chicken soup, undiluted

1 Cup medium or Hot salsa

2/3 cups Milk

-Cook pasta according to package, drain and rinse with cold water
-Meanwhile, in a large bowl, combine chicken, 1 1/2 cups Monterey Jack cheese, 1 1/2 cups Cheddar Cheese, sour cream and 6 Tbls green chilies.
-In another bowl, combine soup, salsa, milk and remaining chilies.
-Put 1/2 of sauce in bottom of greased pan
-Add the pasta to the chicken mixture and mix. Pour on a greased baking pan.
-Pour the remaining sauce over past/ chicken mix.
-Cover with foil and bake at 350* degrees for 30 minutes.
-Uncover, sprinkle with remaining cheeses and bake for 10 more mins or until cheese is melted.

1 comment:

Aria said...

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