TEX-MEX CHICKEN CASSEROLE

Tex-Mex Chicken Casserole image

Provided by @MakeItYours

Number Of Ingredients 13

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Cooking spray
500 mL (2 cups/16 oz.) penne pasta, cooked according to package directions
500 mL (2 cups) chicken, cooked and chopped
1 can (410 g/14 1/2 oz.) black beans, rinsed and drained
1 can (410 g/14 1/2 oz.) diced tomatoes, with juice
250 mL (1 cup) fresh or frozen corn
Salt and pepper, to taste
1 jar (455 g/16 oz.) salsa verde
175 mL (3/4 cup) sour cream
250 mL (1 cup) shredded pepper jack cheese
125 mL (1/2 cup) shredded Mexican blend cheese*
Lightly crushed tortilla chips (see recipe below)
50 mL (1/4 cup) cilantro, finely chopped

Steps:

Tip: Feel free to substitute more Mexican blend or shredded cheddar cheese if pepper jack is too spicy.
DIRECTIONS
Preheat oven to 180°C (350°F) and spray a 23 cm x 33 cm (9x13") baking dish with cooking spray.
Place cooked pasta, chicken, black beans, tomatoes and corn in prepared dish. Season with salt and pepper, then toss to mix.
In another bowl, combine the salsa and sour cream. Pour evenly over chicken mixture. Sprinkle evenly with shredded cheeses, then cover with foil and bake 15 minutes.*
Remove foil and bake for another 15 minutes, or until cheese is melted and bubbly. Sprinkle with crushed tortilla chips and chopped cilantro. Serve using a slotted spoon.
*Tip: To prevent the cheese from sticking to the foil, spray it with cooking spray before placing over casserole.
Freezing tip: Assemble the casserole, but don't garnish it. Securely double-wrap in foil and freeze for up to one month. Bake the frozen casserole, still wrapped, for 30 minutes in a preheated oven. Remove foil and bake 20-25 minutes more. Garnish before serving.