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