Cheesy Chicken Southwest Pasta Casserole


  • 1/2 pound rotini pasta
  • 4 tbsp. butter
  • 1 1/2 cups diced onion
  • 1 large clove garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 jalapenos, seeded and chopped
  • 3 ears of corn, kernels removed
  • 1/4-1/3 cup all purpose flour {depending on how much liquid the veggies give off}
  • 2 cups chicken stock or milk
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • Salt & pepper, to taste
  • 1/3 cup heavy cream
  • 1 cup Cheddar cheese, shredded
  • 1/2 cup Mozzarella cheese, shredded
  • 2 cups chopped rotisserie chicken
  • 1 1/2 cups crushed tortilla chips
  • Extra Cheddar cheese, for topping

Start by boiling a large pot of water and cooking the pasta for half the time recommended on the box. Drain and set aside.

In the same hot pot, melt butter and saute onions, garlic, peppers, jalapenos and corn until tender, 7 minutes or so. Sprinkle in flour and stir. Cook 2 minutes, then pour in chicken stock or milk. Increase heat to thicken sauce, then sprinkle in cumin, chili powder, salt, pepper, cheeses, cream, chicken and cooked pasta. Stir to combine and pour into large casserole dish. Top with crushed tortilla chips and bake at 350 degrees for 20-30 minutes or until hot and bubbly. Top with extra Cheddar cheese 10 minutes before done cooking.

by The Savvy Kitchen