Chile Chicken CasseroleI started throwing ingredients together and this is what I came up with. My family liked it so much, they ate the whole casserole–no leftovers!

2 cups uncooked radiatore pasta
1/2 cup chopped onion
1/2 cup chopped celery
1 tablespoon butter or margarine
2 (10-3/4 oz) cans condensed cream of chicken soup
1 cup sour cream
2 (4.5 oz) cans chopped green chilies, undrained
1/4 teaspoon ground black pepper
4 cups chopped cooked chicken
1-1/2 cups shredded Mexican blend or cheddar cheese

1. Cook the pasta according to the package directions; drain and set aside. In a medium skillet over medium-high heat, cook the onion and celery in butter until tender; about 4 minutes.

2. In a large bowl, combine the soup, sour cream, chilies, pepper and chicken. Stir in the cooked pasta. Pour mixture into a 3-quart casserole sprayed with cooking spray. Top with the cheese.

3. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until hot and bubbly and cheese is melted. Makes 6 to 8 servings.


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