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.

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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. 

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
  • 16oz 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

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine all the ingredients. Spread into a 9×13 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.

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