2 cups cooked chicken (shredded or cubed)
1 can Campbell's Cheddar Cheese soup
1/2 cup sour cream
1 can diced tomatoes in juice (undrained)
1 tbs green chile peppers (add to your liking)
1 tsp onion powder
1/2 tsp of both salt and pepper
6 cups cooked Piccolini Mini Pasta
The pasta box serves 8 so I scooped out 6 cups of cooked pasta, stirred, and added a few more as I gauged the sloppiness of everything mixed together.
Cook chicken and pasta and set aside. Mix together in a separate bowl the soup, sour cream, tomatoes, green chile peppers, onion pwd, salt and pepper. Stir in the cooked chicken. Finally add the 6 cups of cooked pasta (feel free to add more if you think it's too sloppy). If you are planning to freeze this dish you will need to under cook the pasta a bit, add all of the wet ingredients, and place in the freezer safe container of your choice. I gave this to our group with all of the wet ingredients mixed together in a gallon freezer bag and the box of pasta to cook on the day of preparation.
On cooking day you will cook the pasta as directed and add the bag of wet ingredients to 6 cups of cooked pasta. You can warm the wet ingredients in a skillet and add pasta to that or combine all ingredients in an oven safe dish and place it in the oven at 350 for 30 min or until warm and bubbly. Either way, you will have a warm and yummy meal to ENJOY!
I got the main idea for this recipe from www.kraftfoods.com and loved what they had to offer! They did this meal using a box of Velveeta Shells and Cheese (it only served 4). If you did this, you would not use the pasta and can of cheese soup, as in my recipe.
Also you can substitute the can of Campbell's Cheddar Cheese soup for Campbell's Nacho Cheese soup which is a bit spicier and makes the dish zesty delicious.
You can also substitute the tomatoes and green chile peppers for 2 cups of the salsa of your choice.