Saturday, May 19, 2012

Mexican Chicken Casserole

I was told no more grocery shopping before we move so we can use up what we have in the house already.  I'm getting creative with my cooking now lol.  I made this the one night, and it turned out surprisingly good, leftovers were even better!!

Chicken Mexican Casserole (serves at least 9)

1 can Rotel
1 can creamed chicken soup
1 can cream of mushroom soup
1 small container sour cream
1 small can jalapenos (optional)
4 cooked chicken breasts
1 cups shredded cheddar cheese
1 cup shredded monterey jack cheese
1 box cooked pasta (penne rigate,something small)

Mix all the soups, Rotel, cheese together in large bowl.  Add your choice of peppers and chicken, when well mixed, add pasta.  Pour into 9x12 baking pan and pop into the oven for 30 minutes.

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