Chicken Enchilada Pasta

This was made by combining 2 recipes I found a few years ago. We like to mix it with Penne pasta instead of making enchiladas. If you have extra mixture it does freeze well before adding the pasta.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  can  cream of chicken soup
• 1  can  cream of celery soup
• 1  cup sour cream
• 4  tablespoons butter
• 1  cup onion, chopped
• 2  teaspoons chili powder
• 4  cups chicken, diced &,cooked
• 1 (4 ounce) can  chopped green chilies
• 1  cup  shredded monterey jack cheese
• 1  cup cheddar cheese
•  penne pasta, cooked

Directions

1. Preheat oven to 375.
2. In bowl, stir soups and sour cream until smooth.
3. Set aside.
4. In a pan, melt butter.
5. Saute onion and chili powder until onion is tender.
6. Stir in chicken, chilies, 3/4 of both cheeses, and soup mixture.
7. Remove from heat.
8. Add cooked pasta until your desired coating.
9. (We prefer Penne).
10. Mix well.
11. Spread in casserole dish.
12. Top with remaining cheese.
13. Bake until heated through.
14. NOTE: You can freeze any remaining mixture without the pasta for a later use.