Make-Ahead Cheesy Southwest Chicken and Pasta Casserole
INGREDIENTS
•
3 tablespoons butter
•
1 medium onion, chopped (1 cup)
•
1 medium red bell pepper, chopped (1 cup)
•
1 medium poblano chile, chopped (3/4 cup)
•
1 medium jalapeño chile, seeded and finely chopped
•
3 tablespoons Gold Medal™ all-purpose flour
•
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
•
2 cups Progresso™ chicken broth (from 32-oz carton)
•
4 oz (half of 8-oz package) cream cheese, softened
•
1 cup shredded sharp Cheddar cheese (4 oz)
•
4 1/2 cups uncooked bow-tie (farfalle) pasta (12 oz)
•
2 cups shredded deli rotisserie chicken
•
1 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
•
1 can (15 oz) Progresso™ black beans, drained, rinsed
•
1 can (10 oz) Old El Paso™ mild red enchilada sauce
•
1 1/2 cups crushed tortilla chips (about 6 oz)
•
1/4 cup chopped fresh cilantro leaves
•
1/4 cup chopped red onion
Comments & Reviews
Just A Pinch Sweepstakes