Title: Mexican Chicken 'n Pasta Casserole
Categories: Mexican, Poultry, Pasta
Yield: 4 Servings

1/2 Box (16 ounces) rotini pasta
1 cn (10-3/4 ounces) condensed
-cream of chicken soup
1 cn (10 ounces) tomatoes with
-green chiles
1 pk (1-1/4 ounces) taco
-seasoning mix
1/4 c Water
2 cn (2.8 ounces each) Durkee
-French Fried Onions
2 c Cooked chicken, cut into
-strips
1/2 Diced red pepper
c (4 ounces) lowfat shredded
-cheese

Microwave Method: Cook pasta according to package directions; drain. In
microwave-safe 8x12-inch dish combine soup, tomatoes, and green chiles,
seasoning mix and water. Stir in cooked pasta, 1 can French Fried Onions,
chicken, pepper and cheese. Cover with vented plastic wrap. Microwave on
HIGH for 12 minutes or until heated through, stirring halfway. Sprinkle
with remaining onions. Microwave on HIGH, uncovered, for 1 minute or until
onions are golden.

Conventional Method: Prepare recipe as above using 1 can of onions. Bake,
covered, at 350F for 30 minutes or until heated through, stirring once. Top
with remaining onions; bake, uncovered, for 5 minutes or until golden.
Posted to MM-Recipes Digest V4 #091 by Frances_M._Say@bakermck.com on 97