Monday, March 29, 2010

Recipe of the Week...Spicy Chicken Pasta Casserole

Happy Monday!  This week's recipe is for a DELICIOUS and EASY casserole that can be prepared a couple of days ahead of time and then just popped into the oven for a fast and satisfying meal in about 30 minutes. (I sound kinda like Rachael Ray, eh?? HA!)  Several of my friends from work make this recipe regularly and their families love it as well!

Spicy Chicken Pasta Casserole


  • 1 package (approximately 7 ounces), pasta of your choice - penne, bowtie, shell, or spaghetti

  • 2 cups cooked, cubed chicken

  • 2 cups (8 oz.) shredded colby-jack cheese, divided

  • 1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted

  • 1 cup milk

  • 1 can Rotel

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

Cook pasta until al dente'. Meanwhile, in a large bowl combine chicken, 1 cup of the cheese, soup, milk, Rotel, salt and pepper. Drain pasta and add to chicken mixture. Toss to coat evenly. Transfer to a greased 13" x 9" x 2" baking dish. Sprinkle top with remaining cheese. Bake, uncovered, at 350 degrees for 20 - 25 minutes. Serve with a salad and hot rolls - delicious!

Yield: 6 - 8 servings

Have a blessed day!


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Thanks so much for leaving a comment; I truly value your thoughts, ideas and opinions! Have a blessed day! Becky B.