Tex-Mex Chicken Noodle Casserole
Recipes Chicken Main Dish Mexican Pasta
Description
Tired of the same old meals that you serve for Taco Tuesdays? Try this flavorful Tex-Mex casserole with pasta, cooked chicken, veggies and Mexican seasonings. It can be on your table in about 45 minutes.
Ingredients
8 oz. dried rotini pasta
6 T. butter
1 large red bell pepper, diced
1 large onion, diced
6 T. all-purpose flour
2 c. low-sodium chicken stock
1 c. half and half*
1 t. salt
1/2 t. black pepper
1 t. paprika
3 t. taco seasoning
2 1/2 c. cooked chicken, diced (leftover or rotisserie)
1 1/2 c. corn
7 oz. can green chiles
2 c. shredded cheese, Mexican blend, Pepperjack or Cheddar
1 1/2 c. Fritos corn chips, crushed
green onions, for garnish
Directions
Log in to Faxo
All your favorite apps in oneInvest in Faxo
Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Preheat the oven to 350 degrees F.
Cook pasta to al dente according to the package directions. Drain; set aside.
While cooking the pasta, heat a large oven-safe skillet** to medium-high heat; melt the butter; add red peppers and onions; saute 3-4 minutes, just until soft.
Add the flour; cook 2-3 minutes. Whisk in the chicken stock and half and half until smooth; bring to a low simmer for 1-2 minutes to thicken. Whisk in the salt, pepper, paprika and taco seasoning until combined.
Once the sauce is thickened, fold in the cooked pasta, chicken, corn, green chiles and shredded cheese; mix until combined.
Sprinkle the crushed corn chips on top.
Bake uncovered for 25-30 minutes.
Serve, garnished with green onions.
6 servings.
Tips:
* Half and half can be made using 1/2 c. heavy cream and 1/2 c. whole milk.
** If you don’t have an oven-safe skillet, transfer everything to a 9x13 baking dish.