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Hearty Southwestern Chicken-Pasta Casserole

Hearty Southwestern Chicken-Pasta Casserole

12 oz. linguine
1 stick butter
1 green bell pepper, seeded and chopped
1 onion, chopped
2 T. minced garlic
1 t. cumin
1 t. chili powder
½ (6-oz.) can tomato paste
½ c. flour
4 c. milk
1 (14.5-oz.) can diced tomatoes with green chiles, drained
2 c. Four-Blend Mexican grated cheese
4 c. diced rotisserie chicken
Salt, black pepper
Chopped cilantro, garnish

  1. Preheat oven 350.
  2. Spray 13×9” baking dish with PAM.
  3. Cook pasta in salted water until al dente, drain.
  4. Melt butter in Dutch oven over medium heat.
  5. Add bell pepper, onion, garlic, cumin, chili powder, salt and pepper. Saute until onion is tender.
  6. Add tomato paste and cook 2-4 minutes longer, stirring constantly.
  7. Whisk in flour until smooth.
  8. Cook, whisking constantly, for 1 minute.
  9. Gradually whisk in milk.
  10. Cook, whisking, until thickened.
  11. Add diced tomatoes and 1 c. of cheese. Cool, whisking until cheese melts.
  12. Remove from heat.
  13. Stir in chicken and pasta.
  14. Pour into baking dish. Sprinkle with remaining cheese.
  15. Bake until bubbly for 20-25 minutes.
  16. Let stand 10 minutes. Sprinkle with cilantro if desired. Serve.
    *Great way to use leftover chicken and freezes well.
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