This Green Chili Chicken Pasta Recipe is a delicious and easy Mexican themed dish. It’s an easy casserole with a different twist from a typical pasta dish.
Green Chili Chicken Pasta Recipe
1 lb. penne pasta, cooked
2 cups chicken cooked, shredded or chopped and seasoned with cumin and onion
2 cups (16 oz.) Monterrey Jack Cheese, grated
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
4 oz. diced green chilies
Melt butter in a medium saucepan. Stir in flour to make a roux and let bubble for 1 minute. Add in chicken broth, stirring constantly. Allow it to bubble and thicken for 10-15 minutes. Remove from heat and add sour cream and green chilies. In a greased 9×13 baking dish, layer pasta, chicken and cheese two times. Then pour the sauce over the top. Do not stir.
Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.
This dish may not need it but you can use salt and pepper to taste or add any other seasonings you would like to add. You may also add olives or garnish with tomatoes.
Sarah says
Is this recipe in the dining on a dime cookbook regular edition? I don’t see it in the index but I could’ve just missed it. Thanks!
Jill says
No it isn’t in the cookbook