Casseroles are one of my
"go-to" meals. Everyone loves them and they're so easy. And green chile
is one of IT Guy's "go-to" items so this was a winner in our book. This
one makes a hefty 9x13 inch pan but you can always break it down into
two smaller pans and freeze one for later. Who doesn't love a meal you
can pull right out of the freezer...thaw and bake? I know I do!
Green Chile Chicken Pasta
3 cups cooked, chopped chicken
1 7-ounce can diced green chilies
1 8-ounce container sour cream
2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
5 cups dried pasta ~ cooked and drained
2 cups grated Monterey Jack Cheese
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Toss together the chicken and cheese in a medium bowl.
In a medium saucepan, melt the butter over medium heat. Add the flour and cook for about a minute.
Pour in the chicken broth and cook and whisk until thickened.
Remove from heat and add onion powder, garlic powder and salt and pepper.
Stir in the green chilies and the sour cream.
Add half of the pasta to the bottom of the pan then add half of the chicken/cheese mixture.
Repeat.
Pour sauce over the whole thing but do not stir.
Bake for about 30 minutes until hot and bubbly.
Green Chile Chicken Pasta
3 cups cooked, chopped chicken
1 7-ounce can diced green chilies
1 8-ounce container sour cream
2 cups chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt & pepper to taste
3 tablespoons butter
3 tablespoons flour
5 cups dried pasta ~ cooked and drained
2 cups grated Monterey Jack Cheese
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Toss together the chicken and cheese in a medium bowl.
In a medium saucepan, melt the butter over medium heat. Add the flour and cook for about a minute.
Pour in the chicken broth and cook and whisk until thickened.
Remove from heat and add onion powder, garlic powder and salt and pepper.
Stir in the green chilies and the sour cream.
Add half of the pasta to the bottom of the pan then add half of the chicken/cheese mixture.
Repeat.
Pour sauce over the whole thing but do not stir.
Bake for about 30 minutes until hot and bubbly.
Our ingredients!
Toss together the chicken and cheese in a medium bowl.
In a medium saucepan, melt the
butter over medium heat. Add the
flour and cook for about a minute.
Pour in the chicken broth and
cook and whisk until thickened.
Remove from heat and add onion powder,
garlic powder and salt and pepper.
Stir in the green chilies
and the sour cream.
Add half of the pasta to the bottom
of the pan then add half of the
chicken/cheese mixture.
Repeat!
Bake!
Serve!
