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1
Preheat oven to 350 degrees.
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2
Cook chicken breasts, dice, and set aside.
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3
Melt butter in olive oil in a small skillet and add onions and garlic.
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4
Cook until soft and translucent.
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5
Combine soup and milk in a medium bowl and stir in onions, garlic, green chiles, diced tomatoes, and one cup of shredded cheese.
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6
Set aside.
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7
Cook pasta shells until al dente and drain.
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8
Return cooked pasta to the pot and stir in chicken.
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9
Add soup mixture to the pot and combine well.
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10
Add salt and pepper to taste.
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11
Pour mixture into a greased casserole dish and top with the remaining cup of cheese.
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12
Bake for 30 minutes or until cheese is melted and casserole is bubbly.
