Creamy Chipotle Chicken Casserole
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.
Ingredients
- 12 oz. No Yolks® 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
