Sunday, August 5, 2012

Cheesy Chicken Taco Pasta

Yumm. Yumm. Yummm... I love to cook. Yesterday I was asked what my favorite food was and I thought, wow that is a hard question! Glad no one ever asked me that in an interview because I would have FROZEN. The pressure! How do I pick ONE favorite food. Whew... after a couple hours I came to the conclusion that probably a steak and a potato would be my favorite. But, that has nothing to do with this post because this is a chicken post. Cheesy Chicken Pasta! Maybe you have noticed that I am not one for hot food so if you are, then jump at the chance because this is probably as spicy as things will get on this blog. :)
And since I am in the middle of a move why don't we just cut to the chase and let you see the pictures and the recipe. It is delicious and if you like chicken and pasta... well then you have found a winning recipe!
Ready for the oven!

Cheesy Chicken Taco Pasta
Credit given to: for the delicious creation!
1 1/2 - 2 c. cooked and seasoned chicken, diced
2 c. shell pasta, cooked (measure before it is cooked)
1 3/4 c. Cheddar cheese, divided (I used Mozzarella)  
1 (10 3/4 oz.) can cream of chicken soup
1 can mild Rotel, undrained (diced tomatoes and green chiles)
3/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper
2 - 3 Tbl. chopped cilantro, opt. *I am not a cilantro fan but I added it and it was great!*
1/4 c. milk
Combine cream of chicken soup, Rotel, cumin, chili powder, salt, pepper, chopped cilantro and milk.  Add the cooked chicken, cooked pasta and 1 1/4 cups of cheese.  Stir to combine. Now add your splash of milk. Taste and add more seasonings if you desire.  Pour into an 8x8 inch casserole dish.  Top with remaining 1/2 cup of cheese.  Bake at 350 degrees for 20 minutes or until bubbly and cheese is melted.  Serves: 4-5