Tex-Mex Chicken Casserole

tex-mex-chicken-casserole
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Sit down to a hot, home-cooked meal any night of the week with our quick casserole recipe.

Preparation time: 15 minutes
Cook time: 30 minutes
Serving size: 6
Cost:
Difficulty: Easy



Ingredients
Cooking spray
500 mL (2 cups) penne pasta, cooked according to package directions
500 mL (2 cups) chicken, cooked and chopped
1 can black beans, rinsed and drained
1 can diced tomatoes, with juice
250 mL (1 cup) fresh or frozen corn
Salt and pepper, to taste
500 mL (2 cups) premade salsa verde
175 mL (3/4 cup) sour cream
250 mL (1 cup) shredded pepper jack cheese
125 mL (1/2 cup) shredded Mexican blend cheese
Lightly crushed tortilla chips
50 mL (1/4 cup) cilantro, finely chopped

*Tip: Feel free to substitute more Mexican blend cheese if pepper jack is too spicy.

Instructions

  1. Preheat oven to 180 C (350 F) and spray a 23x33 centimetre (9x13 inch) baking dish with cooking spray
  2. Place cooked pasta, chicken, black beans, tomatoes and corn in prepared dish
  3. Season with salt and pepper, and then toss to mix
  4. In another bowl, combine the salsa and sour cream and pour evenly over chicken mixture
  5. Sprinkle evenly with shredded cheeses, and then cover with foil and bake 15 minutes (to avoid foil sticking to cheese, spray it with cooking oil first)
  6. Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly
  7. Sprinkle with crushed tortilla chips and chopped cilantro
  8. Serve using a slotted spoon

 

 

 

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