Southwestern Shells with Chicken and Corn
From midgelet 15 years ago
- 25 minutes to make
- Serves 6
Hpmestyle delicious casserole with great combinations of flavor
Ingredients
- 12 oz. Sea Shells pasta shopping list
- 1 tbsp. olive oil shopping list
- 1/2 lb. boneless skinless chicken breasts, cut into half-inch shopping list
- strips shopping list
- 1 tbsp. flour shopping list
- 1 1/2 c. whole milk shopping list
- 2 c. (8 oz.) shredded monterey jack cheese, divided shopping list
- 1 1/2 c. frozen corn, thawed and drained shopping list
- 1/2 c. thick and chunky salsa shopping list
- 1 can (4 oz.) chopped green chilies (opt.) shopping list
How to make it
- Preheat oven to 350 degrees.
- Cook and drain pasta according topackage directions.
- Heat olive oil in a large skillet over mediumhigh heat.
- Cook chicken until lightly browned.
- Sprinkle with flour and stir while cooking for 1 more minute.
- Reduce the heat, slowly add the milk and cook for about 5 minutes
- or until milk is slightly thickened.
- Remove from heat; add 1 c. cheese, corn, salsa, and green
- chilies.
- Add in hot pasta and mix well.
- Place in lightly greased baking dish.
- Sprinkle with remaining cheese on top and bake for 20 to 25 minutes.
People Who Like This Dish 3
- 3gdogs Nowhere, Us
- herby Albany, NY
- momo_55grandma Mountianview, AR
- lycett CANYON COUNTRY, CA
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 3 people-
wow this must be mine{Pepperjack cheese yum} High5 love it thanks Joan
momo_55grandma
in Mountianview loved it
-
easy and good
herby
in Albany loved it
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