Southwest Creamy Pasta Bake

12 oz. uncooked spiral pasta
3 c. cooked, cubed chicken breast
2 c. (16 oz) sour cream
2 c. shredded Colby-jack cheese, plus 1 c. shredded cheese for top of casserole
1 can cream of mushroom
1 can cream of celery
1 can (10 oz) green chili salsa
1 c. chopped green onions
1 can (4.5 oz) chopped olives

-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 9x13 baking dish.  Top with 1 c. cheese.  Bake, uncovered, at 350 for 30-35 minutes or until heated through.

Tomato- Basil Chicken

1 Tablespoon vegetable oil
2 skinless, boneless chicken breasts
1 can of tomato soup
1/2 cup of sour cream (0r milk)
2 Tablespoons Parmesan cheese
1/2 teaspoon crushed dried basil leaves
1/4 teaspoon garlic powder
4 cups of pasta (of your choice)

In a skillet on medium- high heat, heat oil. Add chicken and cook 10 minutes (or until brown). Set chicken aside.

Add soup, sour cream, cheese, basil and garlic powder. Heat to a boil. Put chicken back into pan. Put heat on low and cook 5 minutes or until chicken is completely cooked.

Serve with pasta... so yummy.

Upside-down Spaghetti

8 oz. cream cheese
1 c. sour cream
8 oz. spaghetti cooked
1 lb ground beef
32 oz. spaghetti sauce
3 c. mozzarella cheese grated

Combine cream cheese and sour cream until nice and creamy.  In a 9x13 pan spread cream mixture.  Put cooked spaghetti on top.  Cook beef and stir in spaghetti sauce.  Ad that on top of noodles.  Put mozzarella cheese on top and cook for 1 hour at 325 degrees.