queso blanco chicken casserole

How To Make queso blanco chicken casserole

• 1

  Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.
• 2

  Fill a large pot with lightly salted water and bring to a boil. Stir in ziti and return to a boil. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain.
• 3

  Heat avocado oil in a large skillet over medium heat. Add onion and mushrooms and. cook, stirring, until soft, about 5 to 7 minutes. Season with 2 teaspoons red pepper flakes, the chili powder and 2 teaspoons Parmesan cheese; mix well.
• 4

  Transfer from the skillet to the prepared baking dish. Set aside.
• 5

  Heat remaining avocado in a same skillet over medium-low heat. Add fresh chicken strips and cook, stirring, until no longer pink, about7 to 10 minutes.
• 6

  Season with remaining red pepper flakes and Parmesan cheese; mix well.
• 7

  Combine queso blanco, cream cheese, jalapeno liquids and taco seasoning in a medium saucepan over low heat. Cook until cream cheese is melted, about 5 minutes.
• 8

  Combine cooked ziti pasta, chicken, queso blanco mixture, jalapeno slices and corn in a large bowl. Add 1 cup shredded pepperjack cheese and mix until combined. Pour into prepared baking dish.
• 9

  Bake in the preheated oven for 20 minutes.
• 10

  Remove from the oven and top with remaining shredded pepperjack cheese. Return to the oven and bake until the cheese is melted, about 10 minutes.
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