Let’s talk dinner shall we?
That 6 letter word can instill fear even in the most prepared, organized, person on the planet aka me. Well, maybe I’m not that organized but I try.
Despite my passion for cooking there are days when I just don’t wanna cook dinner.
Sometimes I pretend like it’s been a super busy day, call up mr and beg him to pick up something. Other days {most days} it really has been crazy so I call mr and inform him we will be eating butter noodles unless he picks up something.
Remember, I am a carb craving maniac. Butter noodles are my heaven in a bowl.
So, if you are like me and have those days when nothing sounds good or you forgot to take the meat out to defrost or you just don’t care, drag yourself to the kitchen and throw this together. Even better, make it on one of those days when you are on a dinner making, floor swept, makeup done, kids lined perfectly in a row roll and freeze it.
That way when one of those “I don’t care” days comes around {and it will} you don’t have to blackmail beg your husband to pick up dinner.
From the combined kitchens of BGM and BGM's mom-in-law
Ingredients
- 1 lb bow tie pasta
- 2 chicken breasts, cubed and cooked
- 1 - 10 3/4 oz can cream of chicken of soup
- 1 - 4oz can diced green chilies
- 2 cups sour cream
- 1 small onion, diced
- 1 small can black olives, sliced
- 3 cups cheddar cheese, shredded
- 1 - 8 oz can tomato sauce
- 1/3 cup water
- 1 tsp chili powder
- 1/4 tsp dried oregano
- 1/4 tsp cumin
- 1 clove garlic, minced
Instructions
- Bring a large pot of water to boil and cook the pasta.
- While the pasta cooks in a large bowl mix the soup, green chilies, sour cream, onions, olives and 1 cup of shredded cheese.
- Once the pasta is al dente fold it into the soup mixture along with the cooked chicken.
- Pour into one 9x13 baking dish or two smaller rectangular dishes (I like to use the disposable ones for freezing).
- Pour over enchilada sauce and sprinkle with the remaining cheese.
- Bake at 350° until cheese is melted and it's heated through.
- In a small saucepan mix all of the ingredients and bring to a boil, stirring occasionally. Cook for a few minutes for the ingredients to blend. Pour over the enchilada pasta or store in the refrigerator for later.
I haven’t been in the mood to cook dinner lately either. All I can think about is breakfast actually. But this pasta is worthy of attention
Isn’t it funny to be a food blogger and not want to cook!? Oh well. We all have our moments!
This looks like total comfort food. Love!
Oh it is Rachel! I’ve got another one in the freezer for “one of those” nights. I can’t wait to use it!
Such a yummy looking pasta. Had fun seeing you link to it yesterday on Instagram
Thanks Marla! I’m starting to have so much fun styling my shoots and it doesn’t take me forever to do it. Loving it!
We had this for dinner tonight and it was thumbs up from everyone!!! My 2 girls even want to take the left-overs for lunch tomorrow. I made 2 8×8 pans and put one in the freezer for another meal. Thanks for sharing this yummy recipe.
Noodles are my heaven in a bowl, too. I can’t get enough of them and this recipe looks amazing!
I went through a couple of months of not wanting to cook, and am just now getting back into the swing of things. But I’d still love some of this waiting for me in my freezer!!
What a unique idea!
Any variation of an enchilada is a plus in my book!
For sure! Enchiladas are my fave!
Just made this! I think I’m in love! Sooo tasty! Thanks for sharing your delicious recipe!