Southwest Cheesy Chicken Casserole

Southwest Cheesy Chicken Pasta Casserole

Tried this recipe out a few months ago. It was pretty good, and even Kaden ate it.

The Recipe:

  • 1/2 pound whole grain pasta such as rotini
  • 4 tablespoons butter
  • 1 1/2 cups diced onion
  • 1 large clove garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 jalapenos, seeded and chopped
  • 3 ears of corn, kernels removed
  • 1/4-1/3 cup all purpose flour {depending on how much liquid the veggies give off}
  • 2 cups chicken stock
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • salt & pepper, to taste
  • 1/3 cup heavy cream
  • 1 cup grated cheddar cheese
  • 1/2 cup grated mozzarella cheese
  • 2 cups chopped rotisserie chicken
  • 1 1/2 cups crushed tortilla chips

Boil a large pot of water and cook the pasta for half the time recommended on the box. Drain and set aside. In the same hot pot, melt butter and saute onions, garlic, peppers, jalapenos and corn until tender, 7 minutes or so. Sprinkle in flour and stir. Cook 2 minutes, then pour in chicken stock. Increase heat to thicken sauce, then sprinkle in cumin, chili powder, salt, pepper, cheeses, cream, chicken and cooked pasta. Stir to combine and pour into large casserole dish. Top with crushed tortilla chips and bake at 350 degrees for 20-30 minutes or until hot and bubbly. Serve.

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