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I think the only thing I would do differently is not layer the dish instead mix it all together and then top it with cheese. We did add some extra seasoning while we ate it, but it’s a simple and easy dish to adjust to your level of heat.

Chicken and Green Chili Pasta

(Adapted from Joyful Momma’s Kitchen)

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1 lb penne pasta

3 chicken breasts, cooked and shredded with cumin and onion (2 cups)

2 cups shredded Monterey Jack Cheese

3 Tbsp butter

3 Tbsp flour

2 cups chicken broth

1 cup sour cream

4 oz diced green chilies

Cook pasta according to package, drain and set aside. Preheat oven to 350 degrees. Spray 9X13 cooking pan.

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In a mixing bowl, stir together chicken and cheese.

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In a medium sauce pan, melt butter. Stir in flour to make a roux and let bubble for 1 minute.

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Slowly add in chicken broth and stir constantly.

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Let bubble and thicken for 10-15 minutes.

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Turn off heat and stir in sour cream and green chilies. Stir until well combined.

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In 9×13 baking dish, layer pasta, chicken and cheese mixture two times. Then pour sauce over top. Do not stir. (I added a little extra cheese on top over the sauce.)

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Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

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