Mexican Chicken CasseroleIf you like the spicy flavor of Mexican foods, you are sure to enjoy this yummy casserole. My hubby declared it an absolute “keeper”!

2 cups radiatore (or other small) pasta
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 tablespoon butter
2 (10-3/4 ounce) cans cream of chicken soup
1 (16 ounce) package processed cheese spread (Velveeta), cubed
1 (10 ounce) can diced tomatoes and green chilies
1 (4 ounce) can chopped green chilies
1 (2.25 ounce) can sliced ripe olives, drained
3 cups cubed cooked chicken

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a small skillet over medium heat, cook the onion and green pepper in the butter until tender (about 4 minutes).

2. In a large bowl, combine all the ingredients stirring to blend well. Pour into a greased 13×9-inch baking dish . Cover with aluminum foil and bake at 350 degrees F. for 30 to 35 minutes. Makes 8 to 10 servings.


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