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.


12 oz.No Yolks® Extra Broad
2 Tbspolive oil
1onion, diced
1green pepper, diced
1red pepper, diced
1/3 cuptomato paste
2 Tbspcanned chipotle in adobo, finely chopped
2 cupssodium-reduced chicken broth
8 oz.plain brick-style cream cheese, cut into cubes
1 1/2 cupscooked chicken, shredded
1/2 tspsalt
1/2 tsppepper
1 cupMonterey Jack cheese, shredded
2 Tbspfresh cilantro, finely chopped


  1. Preheat oven to 400˚F. Cook pasta according to package directions.
  2. 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.
  3. Reduce heat to simmer; whisk in cream cheese until smooth and melted. Fold in chicken. Season with salt and pepper.
  4. Toss sauce with pasta until well coated. Transfer to greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese.
  5. Bake for about 20 minutes or until golden and heated through. Sprinkle with cilantro before serving.


  • Garnish with a sprinkle of freshly grated lime zest or serve with a squeeze of fresh lime juice.