Southwestern Mac and Cheese

I like this easy casserole. I can make it in the morning and keep it in the fridge and at dinner time just put it in the oven.

1/2 lb cellentani pasta, cooked al dente and drained
2 cups cooked cubed or shredded chicken breast
1 (10 3/4 oz) condensed cream of chicken, undiluted
1 1/4 cups mild chunky salsa
1 cup shredded sharp Cheddar cheese
1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
Salt and pepper to taste if needed
2 tablespoons chopped fresh cilantro (optional)

1 extra cup shredded Cheddar cheese for topping

In a big skillet, melt the butter, add the onion and cook for a couple of minutes. Stir in the garlic and cook for 1 minute or so. Mix all the casserole ingredients in the skillet with the cooked onion except the extra cup of Cheddar cheese. Pour the mixture in a oiled or sprayed with nonstick cooking spray 13 x 9-inch baking pan. Top with the cup of Cheddar cheese and bake covered at 350 F for 35 minutes.

Makes 6 servings