Green Chile Chicken Pasta

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.


 

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!