Print

Cheesy Chicken Southwest Pasta Casserole

Servings 4 portions

Ingredients

  • 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 or milk
  • 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

Instructions

  1. Start by boiling a large pot of water and cooking 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 or milk. 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.
  2. Recipe Notes: I used chicken stock, but feel free to use milk to make a creamier sauce. Also, I ran out of cheddar cheese so I didn't top my casserole with more cheese but would have liked to. If you wanted to be really crazy, top the chips with more cheese and salsa to get some nacho action. Holy guacamole that would be good.