Creamy Chipotle Chicken Casserole
- Servings: 6
- Prep: 15
- Cook Time: 30
This creamy Tex-Mex casserole makes a comforting dinner dish with spicy chipotles in adobo, cooked shredded chicken, tomato paste and a delicious blend of cream cheese and shredded Monterey Jack cheese.
Share recipe:
Ingredients
| 12 oz. | No Yolks® Extra Broad |
| 2 Tbsp | olive oil |
| 1 | onion, diced |
| 1 | green pepper, diced |
| 1 | red pepper, diced |
| 1/3 cup | tomato paste |
| 2 Tbsp | canned chipotle in adobo, finely chopped |
| 2 cups | sodium-reduced chicken broth |
| 8 oz. | plain brick-style cream cheese, cut into cubes |
| 1 1/2 cups | cooked chicken, shredded |
| 1/2 tsp | salt |
| 1/2 tsp | pepper |
| 1 cup | Monterey Jack cheese, shredded |
| 2 Tbsp | fresh cilantro, finely chopped |
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions.
- Meanwhile, heat oil in large skillet set over medium heat; cook onion, green pepper and red pepper for about 5 minutes or until slightly softened. Stir in tomato paste and chipotle; cook for 1 minute. 3. Stir in broth; bring to boil.
- Reduce heat to simmer; whisk in cream cheese until smooth and melted. Fold in chicken. Season with salt and pepper.
- Toss sauce with pasta until well coated. Transfer to greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese.
- Bake for about 20 minutes or until golden and heated through. Sprinkle with cilantro before serving.
Tips
- Garnish with a sprinkle of freshly grated lime zest or serve with a squeeze of fresh lime juice.
