Mexican Chicken Pasta Casserole Recipes

MEXICAN CHICKEN PASTA CASSEROLE

Mexican Chicken Pasta Casserole image

Make and share this Mexican Chicken Pasta Casserole recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces rigatoni pasta (or 12 ounces other medium pasta shape) or 12 ounces ziti pasta (or 12 ounces other medium pasta shape)
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeno chile, seeded and minced
2 tablespoons chili powder
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces boneless skinless chicken breasts, cooked and cut into thin strips
1/4 cup ripe olives, chopped
1 cup monterey jack cheese, Queso cheese, Jalapeno Havarti Cheese, shredded and divided
vegetable oil cooking spray

Steps:

Preheat oven to 375°F Prepare pasta according to package directions.
While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeno and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.
When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with cooking spray. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 393.8, Fat 12.1, SaturatedFat 4.9, Cholesterol 88.8, Sodium 249.8, Carbohydrate 49.9, Fiber 5.1, Sugar 5.7, Protein 22.6

CHICKEN PASTA CASSEROLE

Chicken Pasta Casserole image

Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. -Marianna Pickering, Neenah, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

5 cups uncooked egg noodles
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tablespoon garlic powder
1-1/4 teaspoons pepper, divided
1 pound chicken tenderloins
1 medium onion, sliced
2 celery ribs, chopped
3 tablespoons butter
1-3/4 cups half-and-half cream, divided
2 cups shredded part-skim mozzarella cheese
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup white wine or chicken broth
1 tablespoon dried parsley flakes

Steps:

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Nutrition Facts : Calories 546 calories, Fat 26g fat (15g saturated fat), Cholesterol 186mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.

MEXICAN CHICKEN CASSEROLE RECIPE - (4.5/5)

Mexican Chicken Casserole Recipe - (4.5/5) image

Provided by Bigeasy110

Number Of Ingredients 6

Ingredients

3 split fryer breasts cooked and cubed
1 bag of tortilla chips crushed
1 can of Rotel
1 can Cream of Chicken soup
1 small can of chopped green chiles
1 lb of Velvetta or American Cheese

Steps:

Directions: Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a casserole pan layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly. Its DELICIOUS!!!! Note: I prefer this casserole with American Cheese. You can buy a chunk of this cheese at your local deli.

MEXICAN PASTA CASSEROLE

Mexican Pasta Casserole image

This will fit the Core or Flex plan of Weight Watchers. This could be made ahead or can be fixed in about 40 minutes. Great for a busy evening.

Provided by KCShell

Categories Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup onion
1 (28 ounce) can chopped tomatoes with juice
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can black beans, drained
8 ounces 93% lean ground beef
3 cups whole wheat penne or 3 cups whole wheat ziti (6 oz. dried)
1 cup fat-free ricotta cheese
1/2 cup shredded fat-free cheddar cheese

Steps:

Preheat oven to 425*.
Spray 7x11 baking dish with cooking spray.
Blend together onions, tomatos, taco mix and black beans.
You can use the food processor if you prefer a smooth.
sauce.
Spread 1 cup of tomato mixture on bottom of pan.
Add cooked pasta.
Dot with ricotta cheese and then spread ricotta over pasta mixture.
Stir ground beef into remaining tomato mixture.
Spoon over ricotta.
Sprinkle with cheese.
Bake 25-30 minute.

Nutrition Facts : Calories 533.6, Fat 7.5, SaturatedFat 2.6, Cholesterol 36.9, Sodium 1043.8, Carbohydrate 92.1, Fiber 17.2, Sugar 7.2, Protein 31.4

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