Cheesy Chicken Southwest Pasta Casserole

When I first found this recipe, it was not very healthy. I went through the recipe and eliminated the butter and the cream. I also changed the pasta to whole wheat, which again makes the recipe healthier.

 I do admit that it still is not very healthy because of the bouillon cubes (which can be substituted for fat free broth,) the tortilla chips and the cheese (which can also be swapped out for fat free version.)

When I made this recipe, I was surprised by my family’s reaction. I was not expecting them to like this dish since I am not big fan of making casseroles. When I asked them after their first bites how they liked the dish, my daughter picked up her bowl, pulled in close to her, and said “mine.” The rest of the family had the same reaction, which meant by my son’s standards it was blog worthy.

Do not let the jalapeño's deter you from making this dish. There is a lot of spice but not heat from them. 

 This would make a great potluck dish!

 

Ingredients:

1 pound whole grain pasta such as rotini

1 ½  cups diced onion
1 large clove garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 jalapenos, seeded and chopped
2 ½ cups corn, can be frozen, canned or fresh
1/4-1/3 cup all purpose flour {depending on how much liquid the veggies give off}
2 ½  cups chicken stock or 2 1/2 cups of boiling water with two bouillon cubes
2 teaspoons ground cumin
1 teaspoon chili powder
salt & pepper, to taste
3 cups of Kraft Mexican Cheddar Jack Cheese, preferably Cream Cheese variety
4 cups chopped chicken, I used boneless skinless breast
2 to 3 cups crushed tortilla chips

 

Directions:

Cook pasta as recommended on the box. Drain and set aside.

 In large skillet, sauté 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. Increase heat to thicken sauce, then sprinkle in cumin, chili powder, salt, pepper, ½ of the cheese, chicken and cooked pasta.

 Stir to combine and pour into 3 qt casserole dish.

Top with crushed tortilla chips and bake at 350 degrees for 20 minutes or until hot and bubbly. Serve.