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Roasted Garlic & Olive Chicken Casserole
• 1-1 1/2 cups uncooked rotini or elbow macaroni
• 1-2 lbs. chicken breast, diced
• 1 jar Roasted Garlic & Olive Salsa
• 1 8 oz. container sour cream
• 2 cups shredded Monterey Jack cheese
• 1 can sliced black olives
• black pepper, to taste

Cook pasta according to package directions. Rinse with cold water, cover, and sit aside. Place chicken and Roasted Garlic & Olive Salsa in large skillet and cook over medium heat, stirring occasionally, until chicken is thoroughly done. Allow to cool slightly. Stir sour cream and black pepper into pasta. Stir chicken and all juices from pan into pasta and mix thoroughly. Spoon into large casserole dish. Top with black olives and then cover with shredded cheese. Bake as 325 degrees F. for about 30 minutes. Serves 4-6

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