Print Options

Back to Southwest Creamy Pasta Bake >

Include these items:

Select reviews >

Taste of Home Logo

Southwest Creamy Pasta Bake

 Southwest Creamy Pasta Bake
“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
8 ServingsPrep: 20 min. Bake: 30 min.

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 enchilada sauce
  • 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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford

2 of 2

Southwest Creamy Pasta Bake (continued)

Wine (continued)
Hill Chardonnay 2012 Napa Valley
, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now