Mexican Shells and Chicken Casserole

OK, peeps. It's time for another Tinalicious Tasty Tuesday. This week's recipe is a casserole with a hint of Mexican flavor and flare. After all, a little spice in your life is good, right? Admit it. You're excited.

So here's what you need to make this oh-so-fabulous dish:

• 3/4 LB of Small Shells pasta
• 2 Cups of Cooked Chicken, chopped
• 2 Cans Cream of Chicken Soup
• 1 Can (10oz) Rotel Diced Tomatoes w/Green Chiles (I used Mild)
• 1-1/2 Cups of Sour Cream
• 2 Cups Shredded Mexican Cheese
• 1-2 TBSP Chili-O Seasoning (to taste)
• Salt & Pepper, to taste

And here's how create this tasty bit of Mexican-flavored heaven:

1.  Preheat the oven to 350°.
2. Cook the pasta, per the package's directions.
3. In a large bowl, mix all the other ingredients (you can reserve 1/2 Cup of the cheese to sprinkle on top of the casserole, if you like--it's up to you). Add the cooked pasta. Mix well.
4. Put in a 9x13" baking dish. Cover with foil and bake for 40-45 minutes.

When it's finished, you'll have a bowl full of this deliciousness:

And really, the only thing that could make this better is if you had this guy sharing the meal with you after you've made it.

But naturally, I shared mine with the Hubs. I may or may not have called him Damon during dinner.