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“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
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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Reviewed on Apr. 13, 2013 by yooper38
This was so good,and so very easy to put together! I used two six ounce packages of Tyson pre-cooked chicken breast, and I also picked up a can.of mild green chili enchilada sauce, hoping that it was the right.kind, because the taste was phenomenal! I had two friends over for dinner and the three of us consumed almost the entire dish! Next time I will try lightening up the dish domewhat by replacing the sour cream with Greek yogurt, and both of the soups with the lower fat versions. This one is a true winner, straight across the boards!
Reviewed on Feb. 13, 2013 by Sniflekins
This turned out delicious and the leftovers taste even better the next day. For those individuals who did not like the recipe, it calls for green enchilada sauce, not green salsa. That may be why the taste was off.
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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