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Make-Ahead Cheesy Southwest Chicken and Pasta Casserole
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Prep Time:
45 minutes
Total Time:
1 hour 25 minutes
Freeze this party casserole in advance and impress your guests with a cheesy, crunchy, and flavorful dish topped with tortilla chips for a perfect balance of heat.
Ingredients:
  • 3 tablespoons butter
  • 1 medium onion, chopped (1 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 medium poblano chile, chopped (3/4 cup)
  • 1 medium jalapeño chile, seeded and finely chopped
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • 4 1/2 cups uncooked bow-tie (farfalle) pasta (12 oz)
  • 2 cups shredded deli rotisserie chicken
  • 1 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
  • 1 can (15 oz) Progresso™ black beans, drained, rinsed
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 1/2 cups crushed tortilla chips (about 6 oz)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped red onion
Instructions:
  • Preheat your oven to 350°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large saucepan, melt butter over medium heat. Add onion, bell pepper, poblano, and jalapeño chiles; cook for 6 minutes until vegetables are softened. Stir in flour and taco seasoning mix; cook for another minute. Slowly whisk in broth and bring to a boil while stirring constantly. Boil and stir for 1 minute. Remove from heat and mix in cream cheese and Cheddar cheese.
  • While the pasta is cooking according to package instructions for the minimum cook time, drain it. Then, combine the pasta with the chicken, frozen corn, and black beans in the sauce. Transfer the pasta mixture to a baking dish and pour the enchilada sauce over the top.
  • After baking for 15 minutes, take the dish out of the oven and generously top with crunchy tortilla chips. Continue baking for another 15 to 20 minutes until it is heated through and the sauce is bubbling around the edges. Allow it to rest for 15 minutes before serving, and enhance the presentation with a fresh garnish of cilantro and red onion right before serving.
  • Prepare for freezing: Line a 13x9-inch (3-quart) glass baking dish with foil, ensuring it's smooth to prevent sauce from sticking, and leave enough overhang to easily lift the casserole. Spray the foil with cooking spray and refrigerate the sauce for 30 to 40 minutes. Mix sauce with cooked pasta, chicken, frozen corn, and beans, then spread in the dish. Cover tightly with another layer of foil and freeze the casserole for about 8 hours until completely frozen. Transfer the frozen casserole to a labeled 2-gallon resealable freezer bag, remove air, seal, and freeze for up to three months. When ready to bake: Thaw in the refrigerator for at least 48 hours. Preheat the oven to 350°F, transfer the thawed casserole to a sprayed 13x9-inch (3-quart) baking dish, top with enchilada sauce, and bake for 20 minutes. Sprinkle with crushed tortilla chips and bake for an additional 25 to 30 minutes until bubbly and heated through. Let it rest for 15 minutes, then garnish with cilantro and red onion before serving.

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