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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

chicken--TEX-MEX CHICKEN CASSEROLE Recipe

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This recipe for chicken--TEX-MEX CHICKEN CASSEROLE is from A TASTE OF HOME, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. (16 oz.) penne pasta
2 c. chicken, cooked and chopped
1 (14 1/2 oz.) can black beans, rinsed and drained
1 (14 1/2 oz.) can diced tomatoes, with juice
1 c. corn
salt and pepper to taste
1 (16 oz.) jar salsa
3/4 c. sour cream
1 c. shredded Pepper Jack cheese
1 c. shredded Mexican blend cheese
tortilla chips, lightly crushed
1/4 c. finely chopped cilantro
Directions:
Directions:
Cook pasta according to package directions. Preheat oven to 350º and spray a 9" x 13" baking dish with cooking spray. Place cooked pasta, chicken, beans, tomatoes and corn in prepared dish. Season with salt and pepper, then toss to mix. In another bowl, combine salsa and sour cream. Pour evenly over chicken mixture. Sprinkle with the shredded cheeses, cover with foil and bake 15 minutes. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly. Sprinkle with crushed tortilla chips and chopped cilantro. Serve using a slotted spoon. Serves 4-6
Personal Notes:
Personal Notes:
"If Pepper Jack cheese is too spicy, you can substitute shredded cheddar or more of the Mexican blend." ---Olive Kay

 

 

 

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