Santa Fe Chicken Pasta Casserole is a delightful mix of green chiles, pasta (gluten free if desired), chicken, and jack cheese. Enjoy.
Servings : 6
Ingredients
- 9 oz 100% whole grain bowtie pasta cooked according to package directions, drained
- 3 Tbsp avocado oil or olive oil
- 2 cups broccoli florets, thawed if frozen
- 1 cup frozen diced onions
- 1 red bell pepper diced
- 3 Tbsp 100% whole wheat flour
- 3/4 cup milk
- 3/4 cup Chicken broth no sugar listed in ingredients
- 1 tsp cumin
- 2 cans green chiles
- 4 boneless, skinless chicken breast cooked and diced
- 1 1/2 cup cheddar-jack cheese grated
- 1 box 100% whole grain crackers optional, see notes
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Instructions
- Preheat oven to 325. Grease 3 quart casserole dish.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add broccoli, onion, and pepper. Cook 3 minutes and remove from skillet. Set aside.
- In the same skillet, add remaining 2 tablespoons oil. Add flour and stir constantly. Slowly stir in milk, broth, and cumin. Bring to a simmer, stirring constantly. Remove from heat.
- Add green chiles, broccoli mixture, chicken, 1 cup cheese, and pasta to sauce in pan. Stir well.
- Add chicken mixture to prepared casserole dish. Cover, and bake at 325 for 25 minutes. Top with remaining cheese and bake an additional 10 minutes.
Freezing Method
- To freeze, follow instructions as written, but do not bake. Freeze until ready to use.
- To cook after freezing, thaw completely. Bake as directed.
Notes
For gluten free, use any 100% whole grain pasta you wish, such as brown rice. Substitute brown rice flour for the whole wheat.
We used Simple Mills Cheddar Cheese Crackers as an optional topping for this recipe.
Tried this recipe?Let us know how it was!
Comments (1)
I will need to try this without the “heat”.