Mexican Chicken Pasta Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Prepare on a Sunday afternoon for dinner on Monday. Ingredients:
12 ounces rigatoni pasta (or 12 ounces other medium pasta shape) or 12 ounces ziti pasta (or 12 ounces other medium pasta shape) |
2 teaspoons vegetable oil |
1 medium onion, chopped |
1 garlic clove, minced |
1 jalapeno chile, seeded and minced |
2 tablespoons chili powder |
1 (28 ounce) can diced tomatoes, undrained |
1 teaspoon cumin |
1 teaspoon dried oregano |
8 ounces boneless skinless chicken breasts, cooked and cut into thin strips |
1/4 cup ripe olives, chopped |
1 cup monterey jack cheese, queso cheese, jalapeno havarti cheese, shredded and divided |
vegetable oil cooking spray |
Directions:
1. Preheat oven to 375°F Prepare pasta according to package directions.
2. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeno and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
3. When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with cooking spray. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.
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