Ingredients
Equipment
Method
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with cooking spray.
- Cook the 12-oz penne pasta according to package directions until al dente. Drain and set aside.
- In a small saucepan over medium heat, melt the 3 Tbsp butter. Whisk in the 3 Tbsp all-purpose flour and cook, whisking constantly, for 1 minute to form a roux.
- Gradually whisk in the 2 cups chicken broth until smooth. Add the ½ tsp onion powder, ½ tsp garlic powder, and 1 tsp southwestern (or taco) seasoning. Continue cooking and whisking until the sauce thickens and coats the back of a spoon (about 2–4 minutes).
- Remove the saucepan from the heat and stir in the 1 cup sour cream and the contents of the 1 (4-oz) can green chiles (drained).
- In a large bowl, combine the drained pasta, the sauce, the 2 cups chopped cooked chicken, and half of the 2 cups shredded Monterey Jack cheese. Toss gently to combine.
- Pour the mixture into the prepared 9×13 pan and spread evenly. Sprinkle the remaining cheese over the top.
- Bake uncovered for 25–30 minutes, until the casserole is bubbly and the cheese is melted. Let stand a few minutes before serving.
Notes
Notes
I used rotisserie chicken for the cooked chicken in this recipe. You will need about half a chicken for this recipe.
You can use low-fat sour cream. I don’t suggest fat-free.
I used Monterey Jack cheese. I’ve also used Pepper Jack Cheese. You can use any cheese you prefer.
If you want a spicer dish, swap the diced green chiles for a can of diced jalapeños.
You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
You can assemble the casserole and freeze for a quick meal later. To bake the casserole after freezing, thaw completely and bake as directed below.
You can also freeze the casserole after baking. To reheat, partially thaw. Cover the pan with aluminum foil. Bake at 350ºF for 30 to 40 minutes, until warm.
I used rotisserie chicken for the cooked chicken in this recipe. You will need about half a chicken for this recipe.
You can use low-fat sour cream. I don’t suggest fat-free.
I used Monterey Jack cheese. I’ve also used Pepper Jack Cheese. You can use any cheese you prefer.
If you want a spicer dish, swap the diced green chiles for a can of diced jalapeños.
You can assemble the casserole ahead of time and refrigerate it overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
You can assemble the casserole and freeze for a quick meal later. To bake the casserole after freezing, thaw completely and bake as directed below.
You can also freeze the casserole after baking. To reheat, partially thaw. Cover the pan with aluminum foil. Bake at 350ºF for 30 to 40 minutes, until warm.