Ingredients
12 ounces uncooked spiral pasta3 cups cubed cooked chicken breast2 cups sour cream2 cups shredded Colby-Monterey Jack cheese1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1 can (10 ounces) green enchilada sauce1 cup chopped green onions1 can (4-1/4 ounces) chopped ripe olives
Preparation
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain pasta; stir into chicken mixture.
Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
