Creamy Southwestern Pasta Bake
If you like white pasta sauce, then you will love this Creamy Southwestern Pasta Bake. Chicken, pasta noodles, sour cream, cream cheese, shredded cheese, cream of mushroom and celery soup, Salsa Verde, and onion. My family loved this recipe!
Growing up in an Italian family, we ate a lot of pasta–lasagna, spaghetti, fettuccini alfredo, pasta casseroles and so on. We loved and still love to eat pasta dishes.
I have brought the love of pasta into my family now and try to cook different pasta dishes often. This Creamy Southwestern Pasta Bake is on our rotation menu monthly, and we always have leftovers to eat during the week. We had enough leftovers to eat two more times! This recipe makes a casserole dish full! In my opinion, the leftovers were better the second day! 🙂
This recipe calls for cooked chicken. I like to cook chicken breast or chicken tenders ahead of time, chop them up, and freeze until ready to use. This makes a meal like this–easy.
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How to make Creamy Southwestern Pasta Bake
4 cups diced cooked chicken
12 ounces uncooked spiral pasta noodles
16 ounces Sour Cream
4 ounces Cream Cheese, softened
2 cups (8 ounces) shredded 4 Cheese Mexican Style Cheese
1 can (10 oz) Condensed Cream of Mushroom Soup
1 can (10oz) Condensed Cream of Celery Soup
1 16 ounces jar Salsa Verde
1 small onion, chopped
1. Cook pasta according to package directions. Drain. Set aside.
2. In a large bowl, combine the remaining ingredients. Stir in pasta. Mix well.
3. Transfer to a greased 13″ X 9″ baking dish. Bake, uncovered, at 350 degrees for 30 minutes or until heated and bubbly.
Serve with garlic bread, a salad, or Cheesy Stuffed Jalapenos.
For another pasta recipe–try Cheesy Chicken Bacon Ranch Pasta Casserole.
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