Green Chicken Pasta Bake

Lynn Socko


I revised this recipe on 8/10/15 and I have to say it is simply amazing. The flavor is just incredible, and it was so easy.

pinch tips: How to Debone a Chicken





20 Min


30 Min




12 oz
dried pasta
1 c
home made low sodium chicken stock
1 c
salsa verde
4 oz
can diced green chiles
4 oz
cream cheese
1 c
cheddar, grated
1 c
mozzrella, asadeo or muenster grated
2 c
cooked chicken, chopped
1 c
grated cheese for topping
**pico de gallo for garnish

Directions Step-By-Step

In a sauce pan heat chicken stock, salsa verde and cut cream cheese into small pcs. and add to liquid. Stir or whisk occasionally to break down cream cheese as much as possible. If it does not all melt down, no problem.
Chop cooked chicken into bite size pcs.
Meanwhile boil pasta according to package directions, except remove about 2 min sooner while still al dente and drain and rinse with cool water. Once cooled, place in large bowl or pot and add chicken, green chiles and grated cheeses and mix together.
Pour liquid into bowl with pasta and mix well.
OVEN method: Spray a 9 x 13 baking dish with non stick spray oil. Place pasta mix in dish, top with extra grated cheese and bake at 400° for 20 min or until cheese has melted. Allow to cool about 20 min. before serving. Garnish with pico de gall. Serve with Sour Cream.
ELECTRIC skillet method: You can also use an elec. skillet. Just spray sides and bottom, pour pasta in, top with extra grated cheese and place on simmer. It will only take about 15 min. for cheese to melt, and it's done! Garnish with sour cream and/or pico de gallo.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy