Cheesy southwest chicken and pasta casserole
3 tablespoons butter
1 medium onion, chopped
1 medium red bell pepper, chopped
1 medium poblano chile, chopped
1 medium jalapeño chile, seeded and finely chopped
3 tablespoons all-purpose flour
1 package (0.85 ounces) Old El Paso™ chicken taco seasoning mix
2 cups chicken broth
4 ounces cream cheese, softened
1 cup shredded sharp Cheddar cheese
16 ounces uncooked bow-tie (farfalle) pasta
2 cups shredded deli rotisserie chicken
1 cup frozen corn
1 can (15-ounce) black beans, drained, rinsed
1 can (10-ounce) mild red enchilada sauce (or hotter, if you prefer)
1-1/2 cups crushed tortilla chips (about 6 ounces
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped red onion
Prep. Time → 45 min
Cook Time → 30 min
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. (See below if you want to freeze half the casserole.)
2. In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
3. Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
4. Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
5. To freeze: pour half the casserole (do not add the enchilada sauce) in a 8- or 9-inch disposable aluminum baking pan. Cover baking pan with aluminum foil. Freeze up to three months.
6. To bake: Remove foil and cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
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