Mexican Chicken Casserole

Mexican Chicken Casserole

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
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 cups (8 ounces) shredded Monterey Jack cheese, divided
1 jar (16 ounces) tomato salsa, divided


  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

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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