Wednesday, October 9, 2013

Cheesy Southwest Chicken and Pasta Casserole

I found this recipe on Pinterest and it looked so good I just had to make it!  I was not at all disappointed.  Even my pickier eater said it was yummy and asked for a second helping.  It's almost like a southwest macaroni and cheese with chicken.  Will make again and again.
I used only 1 jalapeno and remove both the seeds and the ribs so that my non-heat-eaters wouldn't burn their mouths.  I didn't have any fresh corn so I used a bag of frozen which I defrosted and it turned out great.  I had chopped all of the peppers a few weeks before I made this and had put them in the freezer so they gave off quite a bit of water so I used the full 1/3 c. flour, it thickened perfectly.  I used one 14.5 oz. can of chicken broth and about 1/4 c. of water for the liquid.  I didn't have a casserole dish that I thought this would fit in to so I put it in a 9X13" baking dish, it was the perfect size, filled to the very top.  This recipe makes WAY more than 4 servings.  We've eaten it twice this week and still have some leftovers.  
Here is the link to the website where I found this recipe.  She has several recipes that look super tasty!  Love seeing other peoples food - it makes me happy...

1/2 lbs. whole grain pasta such as rotini
4 Tbsp. butter
1 1/2 c. diced onion
1 large clove garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapenos, seeded and chopped
3 ears corn, kernels removed
1/4 to 1/3 c. flour (depending on how much liquid the veggies give off)
2 c. chicken stock or milk
2 tsp. ground cumin
1 tsp. chili powder
salt & pepper to taste
1/3 c. heavy cream
1 c. grated cheddar cheese
1/2 c. grated mozzarella cheese
2 c. chopped rotisserie chicken
1 1/2 c. crushed tortilla chips

1.  Boil pasta in a large pot of water, cooking for half of the total time directed on the package.  Drain and set aside.
2.  In a large skillet or saucepan, melt butter and saute onion, garlic, peppers, jalapenos, and corn until tender, about 7 minutes.   Sprinkle the flour over the veggies; stir.  Cook for about 2 minutes then add the chicken stock or milk.  Increase the heat to thicken the sauce, then sprinkle in the cumin, chili powder, salt, pepper, cheese, cream, chicken and cooked pasta.  Stir to combine and melt cheeses.
3.  Pour into a large casserole dish that you have sprayed with cooking spray.  Top with crushed tortilla chips.  Bake at 350 for 20-30 minutes or until hot and bubbly.

Yield: 4 servings

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