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Enjoy this recipe from Rush-Hour Recipes Cookbook.
Submitted by: Sara Wright from Colorado Springs, CO
2 c. rotini pasta, uncooked
1 lb. boneless, skinless chicken breasts, cooked and chopped
15-oz. can diced tomatoes, drained
1-1/2 c. shredded Mexican-blend cheese, divided
10-oz. can enchilada sauce
Cook pasta according to package directions; drain. In a large bowl, combine cooked pasta, chicken, tomatoes and one cup cheese; stir in enchilada sauce. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until heated through and cheese is melted. Top with remaining cheese. Return to oven an additional 2 to 3 minutes, until cheese is melted. Makes 6 servings. | |
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Cook pasta according to package directions; drain. In a large bowl, combine cooked pasta, chicken, tomatoes and one cup cheese; stir in enchilada sauce. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until heated through and cheese is melted. Top with remaining cheese. Return to oven an additional 2 to 3 minutes, until cheese is melted. Makes 6 servings. |
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