Chipotle Chicken Pasta Casserole Recipes

CHICKEN CHIPOTLE NOODLE CASSEROLE

Steps:

• Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Add VELVEETA and peppers; cook 5 minutes or until VELVEETA is melted, stirring frequently. Add chicken and sour cream; mix lightly.
• Place noodles in greased 1-1/2-quart casserole dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
• Bake 15 minutes or until heated through.

CHIPOTLE CHICKEN PASTA BAKE

Steps:

• In the 1/2 cup hot water soak the sundried tomatoes until soft, discard water and chop the tomatoes. Chop all other ingredients and shred the cheese.
• Cook elbow pasta , drain and set aside.While pasta is cooking heat 1 tablespoon of olive oil in a LARGE skillet and brown chicken until no longer pink and it has a golden colour, remove from pan add extra oil if needed and saute the celery, garlic and onion.
• Once these are softened remove from pan . Melt butter in same pan , scraping up any brown bits, wisk in flour and cumin and cook until it bubbles and gets a bit foamy , slowly wisk in the milk, cook until it thickens add the cheeses EXCEPT the 1/2 cup listed at the bottom of the recipe. Stir until melted over a low heat add the sundried tomatoes and chilpotles cook for a couple minutes for the flavours to meld. Add the liquid from the canned chilpotles a couple teaspoons at a time to suit your taste. Add pasta, chicken, corn and cooked veggies. Mix well .Pour into a large casserole . I used a 2 quart oval casserole.
• Top with the crushed nachos and cheese.
• Bake at 350 for 25 minutes or until bubbly and cheese is melted.

CHIPOTLE CHICKEN PASTA

Steps:

• Line baking sheet with foil and place rack over the pan.
• Preheat broiler with prepared rack and pan.
• Prepare pasta according to package directions.
• While pasta is cooking continue.
• Combine Chipotle Dry Rub ingredients in a small bowl.
• If using whole chicken breast, cut into 1 inch strips.
• In a large bowl or plastic freezer bag toss chicken pieces and dry rub until coated.
• Remove pan from oven broiler and spray with non-stick cooking spray.
• Place spiced chicken strips on rack and return to broiler oven.
• Broil chicken 7 minutes then turn.
• Broil chicken 5 minutes more then set aside.
• Place 1 Tbsp of olive oil in a large non-stick frying pan over medium heat.
• When oil is heated add summer squash slices in a single layer over the pan.
• Place lid over pan and let cook 3 minutes.
• Remove lid, turn squash and replace lid for an additional 3 minutes.
• Remove squash and hold to the side.
• Add remaining 1 Tbsp olive oil to pan with red onion slices.
• Sautee red onion until lightly carmelized.
• Add tomatoes, green chiles, and reserved squash to pan and heat through.
• Add sour cream to pan and stir to combine.
• Reserve a small amount of cheddar cheese for garnish.
• Add remaining cheddar cheese and stir to combine.
• When pasta is ready add to frying pan with sauce and stir to coat.
• Remove pasta and sauce to 4 plates.
• Evenly distribute chicken strips or tenders on top of pasta.
• Sprinkle each serving with reserved cheddar, scallions, and chopped chipotle peanuts and serve.
• **If you don't have the brand name peanuts available where you live follow the next steps.
• Take a small non-stick fry pan.
• Add 1/4 cup of unsalted dry roasted peanuts.
• Add 1 Tbsp of Olive or Canola Oil & stir over low heat.
• Take 2 tsp of ground chipotle pepper and add to pan.
• Stir fry the peanuts until they are covered in seasoning and you can smell the peanuts are toasted.
• Let cool before chopping and adding to the recipe :P.

CHIPOTLE CHICKEN CASSEROLE

Steps:

• Coat a 2-quart round casserole with nonstick spray; set aside.
• Coat an unheated large nonstick skillet with nonstick spray.
• Heat skillet over medium-high heat.
• Add corn; cook about 5 minutes or until corn begins to lightly brown.
• Add potatoes; cook and stir 5 to 8 minutes longer or until potatoes begin to brown.
• Stir in tomatoes, chipotle peppers, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and the oregano.
• Remove from heat; transfer mixture to the prepared casserole.
• Wipe skillet clean, add oil to skillet and heat over medium-high heat.
• Sprinkle chicken evenly with 1/4 teaspoon salt, 1/4 teaspoon chili powder, and 1/4 teaspoon cumin.
• Brown chicken in hot oil, turning once to brown both sides (about 3 minutes on each side).
• Place chicken on top of potato mixture in casserole.
• Bake, uncovered, in a 375 degree F oven for 20 minutes or until bubbly and chicken is no longer pink.
• Sprinkle with cheese and serve hot.