MEXICAN CHICKEN CASSEROLE

Mya and Derek are finally getting over some lingering colds. So some comfort food has been on the menu. Anything with cheese is a winner in Mya’s eyes… and noodles just seals the deal. But that alone doesn’t have much nourishing value, so this is a glorified mac ‘n cheese with some chicken and veggies.

Plate-FI-ps

The only thing that’s tricky about this meal is finding the velveta mexican mild cheese at the store. Most grocers have it, but it’s placed in odd areas. Usually you can find it by the refrigerated eggs/ cheese/ yogurt. But it’s not refrigerated. It’s in a box on a shelf nearby. Maybe no one else has this problem and this didn’t need to be explained, but it’s always difficult for me to find. Or maybe it’s because Mya is repeatedly demanding a “small toothbrush” (one of these) from my purse. Yeah, maybe it’s that.

INGREDIENTS
1 lb mini penne
4 chicken breasts
1 can (regular or mild) rotel
1 can mexicorn
12 oz velveta mexican mild cheese (3/4 pkg), chopped
1 medium orange bell pepper, chopped
2 portobello caps, chopped
1 small white onion, chopped
1 can chopped black olives

Bowl-ps

RECIPE
1. Bring chicken to boil. Cook on medium heat until no longer pink in the middle.
2. Meanwhile, saute bell pepper and portobellos in olive oil.
3. In large bowl, add all chopped ingredients: rotel, mexicorn, velveta mexican mild cheese, bell pepper, portobellos, onion, and black olives.
4. Remove chicken from water; and add penne to the chicken broth. Bring to boil and cook noodles as desired.
5. Preheat oven to 350 degrees.
6. Chop the cooked chicken into small pieces. Add to the large bowl with other chopped ingredients.
7. Drain the noodles, but do not rinse in water. Add noodles to large bowl and stir thoroughly.
8. Transfer to large baking dish and cook 30 minutes covered with aluminum foil and 15 minutes without the foil.

This meal takes a little longer to prepare with all the chopping, but it’s worth it in the end. If you plan ahead on your cooking (not that I ever do!), you could chop it all the night before to minimize the prep time for the next day. Maybe someday I’ll learn. What are some of your savory comfort foods?

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2 Comments

  • Reply
    Laura
    March 6, 2015 at 8:23 AM

    I’m with Mya… Anything with cheese and noodles! 😉

  • Reply
    Great nana
    March 9, 2015 at 2:06 PM

    Looks good. Will have to give it a try.

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