Mexican Chicken Casserole with Pasta

If you love Mexican food and hate dealing with leftovers, this Mexican casserole might be just the thing you have been looking for. It is a tangy, spicy treat that allows you to deal with leftover cooked chicken breasts in a way that's not boring. Choose large shaped pasta to go along with this dish for the best effect.

Good choices include rotelle, rotinie, mafalda, and bowties, but there are many other options available. Pick the one that you like best. Good cheeses for this dish include cheddar and Monterey jack. For those watching their caloric intake, lighter cheeses and light sour cream can be substituted for their full fat cousins.

Leftover-Saving Mexican Chicken Casserole

Ingredients -

12 ounces shaped pasta
2-3 cups precooked boneless chicken breast, cut into cubes
1/2 cup scallion, chopped
1 can diced tomatoes
1 cup frozen corn, thawed
1 can tomato sauce
2 cups enchilada sauce
3 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon garlic powder
salt, to taste
2 cups shredded cheese
1 tablespoon fresh cilantro, chopped
3/4 cup sour cream (optional)

Preparation:

Preheat oven to three hundred fifty degrees and lightly grease a 13"x9" baking pan. Cook pasta to package directions and drain thoroughly. Return to cooking pot. Add chicken, scallions, corn, tomatoes and sauce, enchilada sauce, and all dried spices plus salt. Pour into baking dish.

Sprinkle evenly with cheese, then with cilantro. Bake for twenty to thirty minutes. Serve with dollops of sour cream.

(Serves 6)

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