A comforting and creamy chicken casserole with pasta, melted cheese, and a hint of Tex-Mex flavor that's perfect for feeding a crowd.

american

tex-mex

Nutrition

High in protein and calcium but also high in saturated fat and sodium due to the dairy products and processed ingredients.

Calories	525 kcal
Energy	2200 kJ
Protein	30 g
Total Fat	35 g
Saturated Fat	18 g
Trans Fat	0 g
Polyunsaturated Fat	4 g
Monounsaturated Fat	11 g
Cholesterol	106 mg
Carbohydrate	40 g
Sugars	6 g
Dietary Fibre	2 g
Sodium	475 mg

*per serving

Gluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnermeal prepmain coursecasseroleoven and roastingfamily friendly

Disappearing Chicken Casserole

Southern Living (Kimberly Holland)

8

Name: Disappearing Chicken Casserole — Tasty Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 16-oz. box Cavatappi Pasta (uncooked); 1 8-oz. package Cream Cheese (softened and cut into cubes); 1 cup Sour Cream; 1 cup Mayonnaise; 1 12-oz. can Evaporated Milk; 1.5 tablespoon Taco Seasoning; 0.5 teaspoon Kosher Salt; 0.5 teaspoon Black Pepper (plus more for garnish); 8 ounce Sharp Cheddar Cheese (shredded and divided, about 2 cups); 4 cup Shredded Cooked Chicken (from 1 large rotisserie chicken); 1 4-oz. can Green Chiles (undrained); 1 4-oz. jar Diced Pimentos (drained); 1 tablespoon Parsley (finely chopped and fresh)

servings

0

per serve

0

minutes

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Ingredients

1 16-oz. box Cavatappi Pasta uncooked

1 8-oz. package Cream Cheese softened and cut into cubes

1 cup Sour Cream

1 cup Mayonnaise

1 12-oz. can Evaporated Milk

1.5 tablespoon Taco Seasoning

0.5 teaspoon Kosher Salt

0.5 teaspoon Black Pepper plus more for garnish

8 ounce Sharp Cheddar Cheese shredded and divided, about 2 cups

4 cup Shredded Cooked Chicken from 1 large rotisserie chicken

1 4-oz. can Green Chiles undrained

1 4-oz. jar Diced Pimentos drained

1 tablespoon Parsley finely chopped and fresh

Equipment

Large pot

Colander

Large mixing bowl

Whisk

13x9 inch baking dish

Oven

Instructions

Preheat oven to to 350°F. Bring a large pot of salted water to a boil over high. Add pasta and cook according to package directions for al dente, about 8 minutes. Drain and set aside.

Whisk together cream cheese, sour cream, mayonnaise, evaporated milk, taco seasoning, salt, pepper, and 1 cup of the Cheddar cheese in a large bowl until well combined. Fold in chicken and pasta until evenly coated. Transfer mixture to a lightly greased 13- x 9-inch baking dish.

Bake in preheated oven until thoroughly heated, about 20 minutes. Remove from oven; stir in green chiles and pimientos until evenly combined. Top with remaining 1 cup Cheddar cheese.

Increase oven temperature to Broil. Return baking dish to oven; broil until cheese is melted and lightly browned, 3 to 4 minutes.

Garnish with parsley and more pepper.