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Return to browsing category: Pasta/Rice/Potatoes

Erin's Mexican Macaroni Chicken Casserole by Erin Broussard serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

4-6 servings

Ingredients:

8 ounces

elbow or small shell pasta

2 teaspoons

olive oil

large carrot, grated

medium green bell pepper, finely chopped

1 tablespoon

minced garlic

3/4 lb

chicken tenders, cut into 3/4 inch pieces

2 teaspoons

ground cumin

1 1/2 teaspoons

dried oregano

1/2 teaspoon

salt

1/4 teaspoon

ground red pepper

2 cups

shredded Monterey Jack cheese, divided

1 jar

tomato salsa, divided (16 ounces)

Directions:

Cook pasta. Meanwhile, heat oil in large nonstick skillet over medium heat. Add carrot, bell pepper and garlic; cook and stir 3 minutes until vegetables are tender. Add chicken, increase heat to medium-high; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Add cumin, oregano, salt and red pepper; cook and stir 1 minute. Remove from heat, set aside.

Grease 13x9 inch microwavable dish. Drain and rinse pasta under cold running water; place in large bowl. Add chicken mixture, 1 cup cheese and 1 cup salsa. Mix well, pour into prepared dish. Top with remaining cheese and salsa. Cover with plastic wrap, microwave on High 4 to 6 minutes.

Categories:

Main Dishes
Pasta/Rice/Potatoes