Ingredients
2 packages (12 ounces each) bow tie pasta2 pounds boneless skinless chicken breasts, cut into 1-inch strips2 tablespoons olive oil, divided2 bunches green onions, chopped2 medium green peppers, chopped2 medium sweet red peppers, chopped1 can (14-1/2 ounces) reduced-sodium chicken broth2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted3/4 cup 2% milk2-1/2 teaspoons Cajun seasoning1-1/2 teaspoons garlic powder2 cups shredded Colby-Monterey Jack cheese
Preparation
Preheat oven to 350°. Cook pasta according to package directions to al dente.
Meanwhile, in a Dutch oven, saute chicken in 1 tablespoon oil until juices run clear. Remove with a slotted spoon and set aside. In same pan, saute onions and peppers in remaining oil until tender. Add broth, soups, milk, Cajun seasoning and garlic powder. Bring to a boil; remove from heat.
Drain pasta. Add pasta and chicken to soup mixture; toss to coat. Divide between two greased 13x9-in. baking dishes. Sprinkle with cheese. Cover and bake casseroles 20-25 minutes or until bubbly.
