April 18, 2011

Someone's got a case of the Monday's...

Hello out there! I hope everybody had a great weekend. I can't believe it is already Monday....Why can't the weekend be 5 days long and the work week be 2??? How great would that be??? In all honesty, I should be enjoying my freedom on the weekends because soon enough the 7 day work week will be back...Soooo I now retract my first question.
I spent the weekend getting some stuff done around the house and doing laundry. The two of us suuuuuuuuuuure do go through a lot of clothes during the week...Just when I think the laundry is caught up, another piles appears out of nowhere. Very mysterious...but the fact that my washer keeps giving me an error code and stops working every other load, doesn't the matter either!
Anyways, I'm debating on what to make for dinner tonight but I know it will probably be something simple..because I got lazy side tracked yesterday and need to finish the aforementioned laundry...
I saw this recipe over at Cooking With Libby last week(it may have even been Monday), new I had most of the ingredients at home and made it that night. It was oh so delicious! I made a few alterations because I couldn't remember the recipe exactly off hand but it turned out great. Thanks Libby!
If you haven't checked out her blog, you must do so, she's got great stuff goin on over there.

Chicken Chile Pasta Casserole
Adapted from : Cooking With Libby

1 pack boneless, skinless chicken breasts
1 chicken bouillon cube
1 box fusilli noodles, or pasta of your choice
4 tablespoons butter
4 stalks celery, chopped
1 whole yellow onion, chopped
1 red or green bell pepper, chopped
1 14.5 oz can fire roasted or regular diced tomatoes
1 14.5oz can stewed tomatoes
2 4.5oz cans diced green chilis
1 lb. processed cheese, cubed, I used velveeta
1 tablespoon hot sauce, optional
1 cup shredded cheese, cheddar or Mexican blend
  • Preheat oven to 350 degrees.
  • In a medium pot, add about 4 cups of water, the bouillon cube and chicken. Cook until the chicken is no longer pink. Approx 30 minutes on med/high heat. 
  • Remove the chicken but reserve the water. Set chicken aside to cool, when cooled, shred or cube.
  • Bring the water back up to a boil, add the noodles and cook for 10 minutes. Drain and set aside.
  • In a large saute pan, melt the butter over med/high heat. Add the onion, pepper and celery, cook until tender. 
  • Next add the cheese, cook until almost melted, then add the chicken, green chilis and hot sauce (if you are using it)
  • Finally, add the pasta, mix well, pour into a 9x13 pan, top with shredded cheese and bake at 350 degrees for 30-50 minutes.

***Mine took close to 50 minutes because it sat out for a couple of hours before I baked it***
****The original recipe called for 2 cans of sliced mushrooms. I didn't have them on hand but would definitely use them next time****

NOTE : You could use a store bought rotisserie chicken but make sure to cook your noodles with canned chicken broth or bouillon cubes.
I guess I forgot to take pictures of the chicken...SORRY!!!!!
It was paper plate night...

I hope ya'll like it!!!!!!!!
Adios for now!

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Haley @ The Girly Girl Cooks said...

I've got the case of the Monday's so bad that I got take-n-bake pizza tonight. I feel ya girl!

Sarah @ Life as a Movie said...

Oh, yummy! Glad I found your blog after you started following mine, lol. I love to try new recipes!

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