Recipe - Mexican Chicken N Pasta Casserole

One half Box (16 ounces) rotini pasta
1 cn (10Three fourths ounces) condensed
cream of chicken soup
1 cn (10 ounces) tomatoes with
green chiles
1 pack (1One fourth ounces) taco
seasoning mix
One fourth cup Water
2 cn (2.8 ounces each) Durkee
French Fried Onions
2 cup Cooked chicken, cut into
strips
One half Diced red pepper
cup (4 ounces) lowfat shredded
cheese

Microwave Method: Cook pasta according to package directions; drain. In
microwavesafe 8x12inch dish combine soup, tomatoes, and green chiles,
seasoning mix and water. Stir in cooked pasta, 1 can French Fried Onions,
chicken, pepper and cheese. Cover with vented plastic wrap. Microwave on
HIGH for 12 minutes or until heated through, stirring halfway. Sprinkle
with remaining onions. Microwave on HIGH, uncovered, for 1 minute or until
onions are golden.

Conventional Method: Prepare recipe as above using 1 can of onions. Bake,
covered, at 350F for 30 minutes or until heated through, stirring once. Top
with remaining onions; bake, uncovered, for 5 minutes or until golden.
Posted to MMRecipes Digest V4 #091 by Frances_M._Say@bakermck.com on 97