Chicken Enchilada Pasta

• 1 can cream of chicken soup
• 1 can cream of celery soup
• 1 cup sour cream
• 4 tablespoons butter
• 1 cup onion, chopped
• 2 teaspoons chili powder
• 4 cups chicken, diced &,cooked
• 1 (4 ounce) canchopped green chilies
• 1 cup shredded monterey jack cheese
• 1 cup cheddar cheese
• penne pasta, cooked

1. Preheat oven to 375.
2. In bowl, stir soups and sour cream until smooth.
3. Set aside.
4. In a pan, melt butter.
5. Saute onion and chili powder until onion is tender.
6. Stir in chicken, chilies, 3/4 of both cheeses, and soup mixture.
7. Remove from heat.
8. Add cooked pasta until your desired coating.
9. (We prefer Penne).
10. Mix well.
11. Spread in casserole dish.
12. Top with remaining cheese.
13. Bake until heated through.
14. NOTE: You can freeze any remaining mixture without the pasta for a later use.

cream of chicken soup, cream of celery soup, sour cream, butter, onion, chili powder, chicken, green chilies, shredded monterey jack cheese, cheddar cheese, penne pasta

Taken from www.food.com/recipe/chicken-enchilada-pasta-49822 (may not work)