Southwest Creamy Pasta Bake Recipe

Southwest Creamy Pasta Bake RecipePhoto by: Taste of Home Southwest Creamy Pasta Bake Recipe Rating 4

“I like to cook a package of boneless chicken breasts in the microwave, then dice it up and store in freezer bags. On hectic nights, just pull one out and thaw in the microwave for a real timesaver with quick, tasty recipes like this.” Patty Putter - Marion, Kansas

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Southwest Creamy Pasta Bake Recipe
  • Prep: 20 min. Bake: 30 min.
  • Yield: 8 Servings
20 30 50

Ingredients

  • 12 ounces uncooked spiral pasta
  • 3 cups cubed cooked chicken breast
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 can (10 ounces) green chili salsa
  • 1 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives

Directions

  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture.
  • Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8 servings.

Nutritional Facts 1-1/4 cups equals 550 calories, 26 g fat (15 g saturated fat), 109 mg cholesterol, 1,103 mg sodium, 44 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Southwest Creamy Pasta Bake in Simple & Delicious November/December 2008, p21

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Southwest Creamy Pasta Bake (4)

Southwest Creamy Pasta Bake Recipe

Southwest Creamy Pasta Bake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Sep. 18, 2010 by devilgrrl

Very yummy! My whole family loves this! Will make it again!


Reviewed on Aug. 27, 2010 by alichaandharley

My family all liked this recipie.I reheats very nicely the next day for lunch.


Reviewed on Feb. 10, 2009 by ericnabby

I did not like this recipe. I will not make it again. I thought the taste of the green salsa was too strong, but the rest was pretty bland. I didn't like it.


Reviewed on Nov. 02, 2008 by lenfinger

I just made this for dinner tonight; it was a huge hit! I used Tyson frozen diced chicken breasts, which I always have on hand in the freezer; I added the required amount to the pasta during the last five minutes of cooking. I used sliced green onions from my grocer's produce section, to save more time. For the green chile salsa, which I have a hard time finding in Miami, I used Pace Salsa Verde, measuring out 1 1/4 cup, since it comes in a 16-oz. jar. I spread some of what was left in the jar on top of individual servings before serving. It was great! Paired with a salad and a nice bottle of chilled white wine, my husband pronounced it, "Delicious!" It's a keeper.

 
 
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