1 (16 ounce) penne pasta

1 teaspoon minced garlic

1 pound cooked turkey or chicken, chopped

1 (10 ounce) can tomato soup

1 (10 ounce) can cream of chicken soup

1 (10 ounce) can tomatoes with green chilies

1/4 cup green onions, chopped

1/2 cup olive oil

1 teaspoon Italian seasoning

2 cups chicken broth

1 (16 ounce) shredded Monterey jack cheese

Preheat oven at 350 degrees. Prepare pasta as directed on package. Set aside. Grease a 4 quart casserole dish. Set aside.

Sauté onion and garlic in oil. Mix chicken soups, tomatoes, seasoning, chicken broth and cooked pasta; put in dish. Top with cheese. Bake 30 minutes or until bubbly.

Pat Grisaffe, New Iberia