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I made this recipe on the fly the other night and it was a complete hit with my husband and I! It had a ton of flavor with just the right amount of heat. The creamy sauce prevented it from being overly spicy. And this was a great way to use the leftover chicken I had from roasting a whole chicken earlier in the week. A store bought rotisserie chicken could also be used.

Southwestern Chicken Casserole

4 servings

8 oz. penne pasta

1 tbsp oil

1/2 lb. shredded cooked chicken

1/2 onion, diced

1/2 red bell pepper, diced

1/2 large jalapeño, finely diced

1/2 cup frozen corn

1 can cream of chicken soup

1/2 cup chicken broth

1/3 cup sour cream

1 4 oz can diced green chilies

1 14 oz can black beans, drained and rinsed

1 cup pepper jack cheese, shredded and divided

1 tsp chili powder

1/2 tsp paprika

1/2 tsp hot Hungarian paprika

1/2 tsp garlic salt

Salt and Pepper

Preheat oven to 350 degrees.

Boil pasta in salted water for 8 minutes. It will continue to cook when you bake the casserole. Drain maintaining pasta water for possible use.

In an oven safe frying pan or braiser, add oil and over medium heat sauté the onions, bell pepper, jalapeño and corn until softened. Stir in cream of chicken soup, broth and sour cream. Stir until thoroughly mixed. Stir in chicken, green chiles, black beans, 1/2 cup of pepper jack cheese and seasonings. Taste and add salt and pepper to taste. Stir in drained pasta. If sauce is too thick, add some of your reserved pasta water. Mix until pasta is incorporated. Top with remaining 1/2 cup pepper jack cheese. Bake for 30 minutes.