Chilie Chicken Casserole
1/2 pound small pasta (Fusili, macaroni, etc.)
2 (8 oz / 220 g) cans cooked chicken
1 (3.5 oz / 100g) can green chilies, diced
2 cans cream of mushroom soup
1/2 cup shredded cheese
salt and pepper
1. Boil pasta until done, drain, and place in baking pan.
2. Heat oven to medium high.
3. Drain chicken and dice into 1/2" cubes, add to pasta. Add
chilies, mushroom soup concentrate, salt and pepper to taste,
and mix well.
4. Sprinke cheese on top and bake 10 minutes or until cheese
begins to brown.
1/2 pound small pasta (Fusili, macaroni, etc.)
2 (8 oz / 220 g) cans cooked chicken
1 (3.5 oz / 100g) can green chilies, diced
2 cans cream of mushroom soup
1/2 cup shredded cheese
salt and pepper
1. Boil pasta until done, drain, and place in baking pan.
2. Heat oven to medium high.
3. Drain chicken and dice into 1/2" cubes, add to pasta. Add
chilies, mushroom soup concentrate, salt and pepper to taste,
and mix well.
4. Sprinke cheese on top and bake 10 minutes or until cheese
begins to brown.