Mexican chicken 'n pasta casserole

4 Servings

Ingredients

Quantity Ingredient
½ Box (16 ounces) rotini pasta
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10 ounces) tomatoes with green chiles
1 pack (1-1/4 ounces) taco seasoning mix
¼ cup Water
2 cans (2.8 ounces each) Durkee French Fried Onions
2 cups Cooked chicken, cut into strips
½ Diced red pepper
cup (4 ounces) lowfat shredded cheese

Directions

Microwave Method: Cook pasta according to package directions; drain. In microwave-safe 8x12-inch dish combine soup, tomatoes, and green chiles, seasoning mix and water. Stir in cooked pasta, 1 can French Fried Onions, chicken, pepper and cheese. Cover with vented plastic wrap. Microwave on HIGH for 12 minutes or until heated through, stirring halfway. Sprinkle with remaining onions. Microwave on HIGH, uncovered, for 1 minute or until onions are golden.

Conventional Method: Prepare recipe as above using 1 can of onions. Bake, covered, at 350F for 30 minutes or until heated through, stirring once. Top with remaining onions; bake, uncovered, for 5 minutes or until golden.

Posted to MM-Recipes Digest V4 #091 by Frances_M._Say@... on 97

Related recipes