2-1/2 cups ziti pasta, uncooked
1 can (10.75 oz.) reduced-sodium cream of chicken soup
1 container (8 oz.) sour cream
1 can (7 oz.) chopped green chiles, undrained
1/2 tsp. ground cumin
3 cups cooked chopped chicken
1 pkg. (8 oz.) Colby Jack Cheese slices
2 Tbsp. chopped fresh cilantro
Cook pasta as directed on package, omitting salt. Meanwhile, mix soup, sour cream, green chiles and cumin in large bowl until blended. Drain pasta. Add to soup mixture along with the chicken; mix well. Spoon half the pasta mixture into 13×9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Cover with plastic wrap, then foil. Freeze up to 1 month.
Heat oven to 350 degrees F. Remove plastic wrap from casserole; re-cover with foil. Bake (frozen) casserole 1 hour or until heated through, uncovering after 45 min. Top with cilantro before serving.
Note: Be sure baking dish can be taken from freezer to oven.