Mexican Chicken & Pasta Casserole

April 11, 2015

281

An easy, comfort food casserole

8 oz. rotini pasta, cooked according to package directions
1 can (10.75 oz) condensed cream of chicken soup
1 can (10 oz.) tomatoes with green chiles (like Rotel)
½ pkg. taco seasoning mix (1/2 pkg = 2 tbsp.)
¼ c. water
1 can (2.8 oz) French Fried Onions (such as French’s)
2 cups cooked chicken, cut into bite sized pieces
½ c. red bell pepper, diced
1 c. (4 oz.) shredded cheddar cheese

Preheat oven to 350 deg. If a crispy, cheesy topping is desired, reserve a small portion of the French fried onions and the cheddar cheese for the final minutes of baking. Mix ingredients together in large bowl. Transfer mixture to large casserole dish, which has been lightly oiled (or sprayed with PAM). Bake, covered, for 30 minutes, until heated through. Uncover and top with reserved cheese and onions. Bake 5-10 minutes more, until cheese melts and onions are golden.

Nutritions

Calories
331

Sodium
371mg
15% DV

Fat
11g
18% DV

Protein
13g
27% DV

Carbs
42g
14% DV

Fiber
2g
11% DV