Southwest Chicken and Pasta Casserole

Another round of what to do with leftover rotisserie chicken…LOL. Just cannot resist a freshly cooked rotisserie chicken, but it usually lasts for three meals with only two of us. Came across this one, as usual, on Pinterest. It was a great marriage of southwest flavours! The recipe made enough to reheat the second day.

Great way to use up those little bits of dried pasta. If you look carefully, you will see shells and penne.

Southwest Chicken and Pasta Casserole

Ingredients

  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa ( I love Pace Picante Sauce for this recipe)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese

1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.

2. Cook pasta according to package directions. Don’t forget to salt the pasta water. I use about 1 teaspoon salt.

3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.

4. Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.

5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions,, sour cream and more Pace Picante Sauce..

Make Ahead Breakfast Scrambled Eggs

Hope it is not to late for you to get these ready? The recipe makes about 4 breakfasts. Simply portion the ingredients into 4 small jars, refrigerate overnight. Come morning, dump the ingredients into a mug, add two slightly scrambled eggs, stir and microwave according to the directions!

*6 ounce jar pictured, prior to refrigeration

Make Ahead Breakfast Scrambles

  • 2 oz. ham, diced (I used a strip of bacon per jar).
  • 1/2 cup diced bell pepper
  • 1/4 cup diced onion
  • 1/2 cup shredded sharp cheddar
  • 2 tsp butter
  • 1/2 tsp seasoning salt
  • 8 large eggs

1. Divide the ham, bell pepper, onion, and cheddar between four resealable containers*. Cut the butter into 4, 1/2 teaspoon-sized pieces, and add one to each container. Sprinkle about 1/8 teaspoon seasoning salt into each container.

2. Seal the containers and store them for up to 4-5 days.

3. When you’re ready to prepare a microwave breakfast scramble, pour the ingredients of the container into a ceramic mug, add two large eggs, and stir to combine.

4. Loosely cover the mug with a paper towel or another microwave-safe object and microwave on high power for 30 seconds. Stir the contents of the mug and microwave for 15 seconds more. Stir again and continue to microwave for 15 second intervals, stirring after each, until the eggs are mostly set, but still moist. Serve immediately.

Nutrition

Serving: 1Serving | Calories: 267.4kcal | Carbohydrates: 4.68g | Protein: 18.25g | Fat: 19.5g |Sodium: 609.48mg | Fiber: 0.5g