Mexican Chicken Casserole
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Mexican Chicken Casserole
Prep and Cook Time 20 minutes
YIELD Makes 4 to 6 servings
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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:
Microwave Directions
- 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.
- 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.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| 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 |
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