Tuesday, February 25, 2014

Salsa Chicken and Shells

1 pound shell-shaped pasta, cooked according to package directions and drained
1 pound cooked and shredded chicken
1 (8 ounce) jar mild salsa
1 (8 ounce) can tomato sauce
½ cup water
1 (4 ounce) can chopped green chilies
1 ½ cups Monterey jack cheese, shredded
1 (2.8 ounce) can French-fried onions

1. Preheat oven to 350 degrees.
2. While pasta is cooking, in a large bowl, mix together the chicken, salsa, tomato sauce, water and green chilies.
3. Drain the pasta and add to chicken mixture. Add cheese and mix well.
4. Pour mixture into an 8x8-inch baking dish lightly sprayed with cooking spray. Sprinkle onions on the top. Cover with foil and bake 20 minutes. Uncover and bake another 5 to 10 minutes or until pasta is bubbly and onions browned.

No comments:

Post a Comment