Cheesy Taco Pasta Bake
Cheesy Taco Pasta Bake
Ingredients :
1 1/2 - 2 c. cooked and seasoned chicken, diced
2 c. pasta, cooked - just used Shell Pasta (measure before it is cooked)
1 3/4 c. Cheddar cheese, divided (I used Mozzarella)
1 (10 3/4 oz.) can cream of chicken soup
1 can mild Rotel, undrained (diced tomatoes and green chiles)
3/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper
2 - 3 Tbl. chopped cilantro, optional
1/4 c. milk
Directions :
Combine cream of chicken soup, Rotel, cumin, chili powder, salt, pepper, chopped cilantro and milk.
Add the cooked chicken, cooked pasta and 1 1/4 cups of cheese. Stir to combine.
Now add your splash of milk. Taste and add more seasonings if you desire.
Pour into an 8x8 inch casserole dish.
Top with remaining 1/2 cup of cheese.
Bake at 350 degrees for 20 minutes or until bubbly and cheese is melted.
Serve and enjoy!
1 1/2 - 2 c. cooked and seasoned chicken, diced
2 c. pasta, cooked - just used Shell Pasta (measure before it is cooked)
1 3/4 c. Cheddar cheese, divided (I used Mozzarella)
1 (10 3/4 oz.) can cream of chicken soup
1 can mild Rotel, undrained (diced tomatoes and green chiles)
3/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper
2 - 3 Tbl. chopped cilantro, optional
1/4 c. milk
Combine cream of chicken soup, Rotel, cumin, chili powder, salt, pepper, chopped cilantro and milk.
Add the cooked chicken, cooked pasta and 1 1/4 cups of cheese. Stir to combine.
Now add your splash of milk. Taste and add more seasonings if you desire.
Pour into an 8x8 inch casserole dish.
Top with remaining 1/2 cup of cheese.
Bake at 350 degrees for 20 minutes or until bubbly and cheese is melted.
Serve and enjoy!
Open Next To Continue Reading...
SHARE ON FACEBOOK
0 Comments