Southwest Creamy Pasta Bake Recipe
Southwest Creamy Pasta Bake Recipe photo by Taste of Home

Southwest Creamy Pasta Bake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 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 enchilada sauce
  • 1 cup chopped green onions
  • 1 can (4-1/4 ounces) chopped ripe olives

Nutritional Facts

1-1/4 cup: 550 calories, 26g fat (15g saturated fat), 109mg cholesterol, 1103mg sodium, 44g carbohydrate (5g sugars, 3g fiber), 30g protein


  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture.
  2. 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.
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 Mar. 27, 2015

"Well I didn't have the green sauce so I used the red. Did not add the noodles and I'm going to put this right into tortillas. Will let you know what the kids think of it after we eat. I put plenty of chicken in this one."

Reviewed Apr. 13, 2013

"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 Feb. 13, 2013

"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 Sep. 18, 2010

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

Reviewed Aug. 27, 2010

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

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