Mexican Chicken Casserole
the Editors of Publications International, Ltd.

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
- 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.
Nutritional Information
Calories | 591 |
Total Fat | 23 g |
Cholesterol | 102 mg |
Carbohydrate | 52 g |
Fiber | 2 g |
Protein | 42 g |
Sodium | 1443 mg |
Dietary Exchange
Starch | 3 |
Vegetable | 1 |
Meat | 5 |
Fat | 1-1/2 |
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