Mexican Chicken Casserole the Editors of Publications International, Ltd.
Mexican Chicken Casserole
Prep and Cook Time 20 minutes
Makes 4 to 6 servings
|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|
|1/4||teaspoon ground red pepper|
|2||cups (8 ounces) shredded Monterey Jack cheese, divided|
|1||jar (16 ounces) tomato salsa, divided|
- 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.
|Total Fat||23 g|
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