I had some leftover shredded chicken from a previous recipe I made. I wanted to make a new dish with those chicken so I searched for some ideas and adjusted them to my taste, and I created making this Mexican Chicken Casserole.
I hope you all try it and enjoy as much as we did 🙂 let’s cook together and have some fun! 🙂
This recipe make a 13by9inch Pyrex pan.
Ingredients
- 500g raw Penne Pasta (or any other kind of pasta)
- 300g Shredded Cooked Chicken
- 1 can Black Beans
- 1/2 cup of Corn
- 1 cup of mixed Cheese (I used Mozzarella, Parmesan, and Cheddar)
- 2 Green Jalapenos (diced)
- 3 Garlic Cloves (crushed)
- 1 tbsp Cilantro (chopped)
- 1 can tomato Sauce
- 2 Tomatoes (grated)
- 2 tbsp Lime Juice
- 2 tbsp Sour Cream
- 2 tbsp Cream Cheese
- 1 tsp Ground Cumin
- Black Pepper
- Sal
Making the Mexican Chicken Casserole
I started by making the Red Salsa. I sautéed my Jalapenos with some oil for 3 minutes. I then added the garlic and cilantro and cooked them for 2 more minutes. I then mixed in the tomato sauce and the grated fresh tomatoes and seasoned with Salt, Black Pepper, and Cumin. Once the mixture simmered, I turned of the heat and added the Lime Juice.
I poured this salsa to a large bowl and mixed in the sour cream, cream cheese, and more cumin. Meanwhile I cooked my pasta as per the box instructions. Once cooked, I strained them and added them on top of my sauce and added the Corn, the Black Beans, the Shredded Chicken, and Half of the mixed cheese on top. I mixed everything together until all the ingredients are coated with the sauce made.
I then transferred this mixture into my Pyrex pan and placed the remaining cheeses on top of my pan. I baked the pan in a preheated oven at 350 degrees Fahrenheit or 177 degrees Celsius for around 30 minutes or until hot and bubbly!
We really loved this casserole and will definitely make it again 🙂 you can also have some extra sour cream or guacamole on the side! Try it soon and let me know what you think! 🙂
Enjoy!
