I saw a recipe once for stuffed shells that had salsa and French’s Fried Onions inside them…hmmm…interesting. But I don’t really have time to stuff shells on a Thursday night, so I decided to use the same ingredients and thought process but just turn it into a casserole and use shell shaped pasta instead. It was a crunchy, cheesy, yummy pasta dish that we couldn’t get enough of!
1 pound of shell shaped pasta
1 pound of cooked and shredded chicken, click here to see how I get my cooked chicken
1 (8 oz) jar of salsa (I used mild for my kids but you could use medium or hot)
1 (8 oz) can of tomato sauce
1/2 cup water
1 (4 oz) can chopped green chiles
1 1/2 cups Monterey Jack cheese, shredded
1 (2.8 oz) can French Fried Onions (the kind you put on a green bean casserole)
Preheat your oven to 350 degrees.
Bring a large pot of water to a boil and cook your pasta to al dente (about 7 to 8 minutes).
In a big bowl, mix together your chicken, salsa, tomato sauce, water and green chilies. Drain your cooked pasta and add it to your bowl along with your cheese. Stir to incorporate everything.
Pour your pasta mixture into an 8×8″ baking dish lightly sprayed with Pam. Sprinkle French Fried Onions down over the top. Cover with foil and bake 20 minutes. Uncover and bake another 5 to 10 or until your pasta is bubbly and your onions browned.
That’s it! So simple and yummy! I made my chicken in the slow cooker all day, so it was really easy to just shred up and use. Enjoy your supper tonight!