Chicken Enchilada Pasta Casserole

• 1 1/3 cups penne pasta
• 1 tablespoon vegetable oil
• 2 cups cubed chicken
• 1/2 cup salsa, divided
• 1 clove garlic, minced, or more to taste
• salt and ground black pepper to taste
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup drained canned pinto beans
• 1/2 cup canned corn
• 1 (4 ounce) can chopped green chile peppers
• 1 cup shredded Cheddar cheese
• 2 cups crushed tortilla chips, or to taste

1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.
4. Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.
5. Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.

penne pasta, vegetable oil, chicken, salsa, clove garlic, salt, cream of chicken soup, pinto beans, corn, green chile peppers, cheddar cheese, tortilla chips

Taken from www.allrecipes.com/recipe/257005/chicken-enchilada-pasta-casserole/ (may not work)