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Tuna (OR Chicken) & Pasta Casserole
(Or you can make Enchiladas with the chicken filling)
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 cup Sour Cream
4 Tbsp. Butter
1 cup Chopped onion
2 tsp. Chili Powder
3 cups Cooked Chicken, cut up, OR as much drained Tuna you would like
1 1/2 - 2 cans Chopped Green Chilies (4 oz. can size)
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
Cooked pasta, such as Penne or Bow Tie (Or you may use Manicotti and stuff)
Parsley for garnish
Preheat oven to 375 degrees. In a bowl, stir together the soups and sour cream until
smooth;
set aside. In a saucepan over medium heat , in melted butter, cook onion and chili powder
until onion is tender. Stir in chicken, green chilies, both cheeses, and half of soup
mixture(You may add most, but not all, of the mixture depending on how much chicken or
tuna you use. You don't want it too dry). Remove from heat. Add as much of this mixture to
cooked pasta that you desire. Bake until heated through. Garnish with parsley.
***If you are using Manicotti then fill with completed mixture and place in a dish. Spread
with plain mixture on top and bake until heated. Do the same for stuffing tortillas***
You will probably have plenty of mixture left and this FREEZES VERY WELL.
I prefer chicken in the mixture and stuffed in Manicotti.
But I have cooked it as enchiladas and as a casserole and
both are delicious also. This is not spicy with the Green
Chilies and Chili Powder.
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