Mexican Chicken Casserole
From shemaz9867 15 years agoIngredients
- 8 ounces elbow or mini shell macaroni shopping list
- 2 t olive oil shopping list
- 1 large carrot, shredded shopping list
- 1 medium green bell pepper, finely chopped shopping list
- 1 T minced garlic shopping list
- 3/4 lb chicken tenders, cut in 3/4 inch pieces shopping list
- 2 t ground cumin shopping list
- 1 1/2 t dried oregano leaves shopping list
- 1/2 t salt shopping list
- 1/4 to 1/2 t crushed red pepper shopping list
- 2 cups shredded monterey jack cheese, divided shopping list
- 1 jar (6 oz) tomato salsa, divided shopping list
How to make it
- Cook pasta according to directions. Meanwhile, heat oil in large nonstick skillet over medium heat.
- Add carrot, bell pepper, and garlic; cook and stir 3 minutes or until vegetable soften. Add chicken; increase heat to medium high.
- Cook and stir 3 to 4 minutes until chicken is cooked thru.
- Add cumin, oregano, salt, and crushed red pepper; cook and stir 1 minute. Remove from heat and set aside.
- Drain and rinse pasta; place in large bowl. Add chicken mixture, 1 cup cheese, and 1 cup salsa. Stir to blend well. Pour into lightly greased 13 x 9 microwave-safe baking dish. Top with remaining 1 cup salsa and 1 cup cheese. Cover with plastic wrap. Microwave on HIGH 4 to 6 minutes, turning dish halfway thru cooking time to heat evenly. Remove plactic wrap and serve immediately.
People Who Like This Dish 5
- grk Houston, TX
- momo_55grandma Mountianview, AR
- chefmeow Garland, TX
- auntb_tx Euless, TX
- markeverett Riverside, CA
- lilysmomma23 Las Vegas, NV
- shemaz9867 Uniondale, PA
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The Rating
Reviewed by 3 people-
This sounds really really good.
chefmeow in Garland loved it -
love mexican chicken thanks
momo_55grandma in Mountianview loved it -
Sounds so yummy!! We are going to have to try this one! Thanks!
markeverett in Riverside loved it
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