Side Pannel
Chicken Chili Pasta Bake
Chicken Chili Pasta Bake
- Recipe Submitted by maryjosh on 10/12/2016
Ingredients List
- 2 cans (10 oz each) RO*TEL® Original Diced Tomatoes & Green Chilies
- 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
- 1 can (15.25 oz each) whole kernel corn
- 1 pkg (1.0 oz each) Ranch dip mix
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 pkg (30 oz each) boneless skinless chicken breasts
- 1 pkg (8 oz each) cream cheese
- Fresh cilantro, optional
- Fresh avocado, optional
- 6 oz uncooked rotini
- 2 cups shredded cheese, Mexican blend
Directions
Spray inside of 4-quart slow cooker with cooking spray. Place beans, corn, tomatoes, ranch, chili powder and cumin in slow cooker; stir to combine. Add chicken and cover with tomato mixture. Cover and cook on HIGH 4 hours or LOW 6 hours, until chicken shreds easily with a fork.
Pull chicken into shreds with 2 forks. Stir cream cheese into soup until melted and combined.
Boil the pasta according to package directions and then mix with ½ of the Chicken Chili. Pour half of the mixture into a greased 9X9 pan and then sprinkle half of the cheese on top. Add the rest of the pasta and sprinkle the remaining cheese on top. Bake at 350 for 20-30 minutes or until cheese is melted and bubbly. Serve with avocados, sour cream and/or guacamole.
Pull chicken into shreds with 2 forks. Stir cream cheese into soup until melted and combined.
Boil the pasta according to package directions and then mix with ½ of the Chicken Chili. Pour half of the mixture into a greased 9X9 pan and then sprinkle half of the cheese on top. Add the rest of the pasta and sprinkle the remaining cheese on top. Bake at 350 for 20-30 minutes or until cheese is melted and bubbly. Serve with avocados, sour cream and/or guacamole.
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