Cheesy Southwest Chicken Casserole

 

3

cups uncooked mafalda (mini-lasagna noodle) pasta (6 ounces)

1

cup frozen whole kernel corn

1/4

cup sliced ripe olives

1/4

cup chopped fresh cilantro

1/3

cup milk

8

medium green onions, sliced (1/2 cup)

1

large roma (plum) tomato, chopped (1/2 cup)

1

jar (16 ounces) double Cheddar cheese pasta sauce

1

package (9 ounces) frozen cooked smoke-flavor chicken breast strips

1

cup shredded Colby-Monterey Jack cheese (4 ounces)

• 1 Heat oven to 350º. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cook and drain pasta as directed on package.
• 2 Mix pasta and remaining ingredients except cheese in large bowl. Spoon into baking dish.
• 3 Cover and bake 45 minutes. Sprinkle with cheese. Bake uncovered 5 to 10 minutes or until cheese is melted and casserole is bubbly.