Green Chile Chicken Cheesy Pasta Bake
I’ve been making this Green Chile Chicken Cheesy Pasta Bake for almost 20 years. Sometimes I switch out the pasta for rice, sometimes I make it in the crockpot instead of the oven. Every single time, it gets gobbled up fast by my entire family. It’s super simple too!
I am starting off this week completely behind on just about everything. I spent about half of last week in the bed. Not sick though… just injured.
Apparently I’m now at the age where you throw your back out completely by picking up a Costco size bag of cat litter. Didn’t pick it up wrong. Didn’t throw it. Didn’t fall with it. I simply picked it straight up just like I have many time before and BAM… there went my back. My spine just said NOPE. Not adulting today. And my back didn’t adult for 3, almost 4 days.
When my parents told me that ibuprofen would be my best friend when I got older, they sure wasn’t lying. Guess I didn’t realize how close me and ibuprofen would actually become though. I’m expecting a marriage proposal next week. 😉
While my back was all jacked up, I pulled out one of my favorite easy recipes from my arsenal that even my littlest kid loves – Green Chile Chicken Cheesy Pasta Bake.Â
I have made this dish for over 18 years now. It’s super easy to prepare & my family loves it.
Sometimes I make it in the crockpot. Sometimes I swap out the pasta for rice.
Each and every time, it gets gobbled up.
The leftovers are great too – if there are any.
This recipe also freezes great!
Green Chile Chicken Cheesy Pasta Bake
Ingredients
- 4 cups cooked chicken chopped
- 16 oz box rotini pasta cooked
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 2 7oz cans green chiles
- 2 cups cheddar cheese or swap out for your favorite plus more for sprinkling
- salt & pepper to taste
- hot sauce to taste
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine all the ingredients. Spread into a 9x13 casserole dish. Sprinkle with extra shredded cheese. Bake for 30 minutes.
- If you don't want the top of the pasta crispy at all, then cover with foil.
Yummmm….I’ve found tonight’s dinner recipe! This sounds so good and simple to put together. I love pasta and chicken dishes!
(By the way, I’m familiar with those big bags of cat litter at Costco…..did you bend your knees before lifting it up? You then straighten your knees while hoisting it. I learned my lesson thirty years ago when I lifted a big heavy bag of gardening mulch without bending the knees, and was in pain for several days!)
Do you dilute the soup mixes down before adding to to everything else?
No, I do not.
This is almost the same as one I have made for years also. My recipe uses wide egg noodles. I love the idea of using rotini ! Thanks for posting !
Made this last night as a side dish (no chicken) and it turned out sooooo good!! I doubled the soup and also added a can of Rico’s Nacho Cheese sauce as I like my mac n cheese super creamy. I also used mostly shredded pepper jack cheese and a little cheddar inside them just straight cheddar on top. Will def be making again and thinking this is going to become my new go to for potluck dishes. Thanks for sharing!Â