Southwest Chicken Pasta Casserole

Cheesy Chicken Southwest Pasta Casserole

Southwest Chicken Pasta Casserole

This Southwest Chicken Pasta Casserole, full of veggies, cheese, and chicken, is a dinner that your family will ask for again.

Course Dinner

Cuisine Southwestern

Keyword Chicken Pasta Casserole

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Servings portions

Calories 1128kcal

Author Lauren's Latest

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

US Customary - Metric

Instructions

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.

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.

Nutrition