MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
- Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
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Spencer MacKenzie
[email protected]This is one of my favorite recipes! It's always a hit with my family and friends.
Noorkhan Noorkhan
[email protected]I'm not a big fan of Southwestern food, but I really enjoyed this casserole. The flavors were well-balanced and the casserole was very filling.
Skyler Apollis
[email protected]This casserole is a great meal to prep ahead of time. I made it on the weekend and then reheated it during the week for dinner. It was just as good the second time around!
Oniovosa Frank
[email protected]I added a cup of shredded cheddar cheese to the casserole and it was amazing! The cheese made the casserole even more creamy and flavorful.
Kyumo Sarah
[email protected]I'm not a fan of pasta, so I made this casserole with rice instead. It was still very good!
Kutlwano Ismail
[email protected]I made this casserole in a crock pot and it turned out perfectly. It was so easy to just throw all the ingredients in the crock pot and let it cook all day.
Monare Croc Ngobeni
[email protected]This casserole is a great way to use up leftover chicken. I always have some leftover chicken in the fridge, so it's nice to have a recipe that I can use it in.
Sebastian Bundy
[email protected]I'm a vegetarian, so I used tofu instead of chicken in the casserole. It turned out great!
Iman Bahman
[email protected]The casserole was a little dry for my taste, so I added a cup of chicken broth to the sauce. That helped a lot.
Darlien Raiseb
[email protected]I added a can of diced tomatoes to the casserole and it was delicious! It gave the dish a nice tangy flavor.
Sajawal Gadi
[email protected]This casserole was a bit too spicy for my taste, but I think that's because I used a spicy salsa. Next time I'll use a milder salsa.
Abdullah Gull
[email protected]I followed the recipe exactly and the casserole turned out perfectly. It was so easy to make and it's definitely going to be a regular in my dinner rotation.
SYED MUZZAMMIL AlI BUKHARI
[email protected]I'm not a huge fan of bell peppers, so I omitted them from the recipe. The casserole was still delicious!
osman goin
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it!
Erin Hager
[email protected]This casserole was a hit with my family! The chicken was tender and juicy, the pasta was perfectly cooked, and the cheese sauce was creamy and flavorful. I loved the addition of the corn and black beans, which gave the dish a nice Southwestern flair.