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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Mexican Chicken Casserole
Prep and Cook Time: 20 minutes
Yield: Makes 4 to 6 servings
Ingredients:
8
ounces elbow or small shell pasta
2
teaspoons olive oil
1
large carrot, grated
1
medium green bell pepper, finely chopped
1
tablespoon minced garlic
3/4
pound chicken tenders, cut in 3/4-inch pieces
2
teaspoons ground cumin
1-1/2
teaspoons dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon ground red pepper
2
cups (8 ounces) shredded Monterey Jack cheese, divided
1
jar (16 ounces) tomato salsa, divided
Preparation:
1.
Cook pasta according to package directions. Meanwhile, heat oil in large nonstick skillet over medium heat. Add carrot, bell pepper and garlic; cook and stir 3 minutes until vegetables are tender. Add chicken, increase heat to medium-high; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Add cumin, oregano, salt and red pepper; cook and stir 1 minute. Remove from heat; set aside.
2.
Grease 13X9-inch microwavable dish. Drain and rinse pasta under cold running water; place in large bowl. Add chicken mixture, 1 cup cheese and 1 cup salsa. Mix well; pour into prepared dish. Top with remaining 1 cup salsa and 1 cup cheese. Cover with plastic wrap; microwave on HIGH 4 to 6 minutes, turning dish halfway through cooking time. Serve immediately.
Nutritional Information:
| Serving Size: | |
| Sodium | 1443 mg |
| Protein | 42 g |
| Fiber | 2 g |
| Carbohydrate | 52 g |
| Cholesterol | 102 mg |
| Total Fat | 23 g |
| Calories | 591 |
Dietary Exchange:
| Fat | 1-1/2 |
| Meat | 5 |
| Vegetable | 1 |
| Starch | 3 |
This recipe appears in:
Mexican
