Name: Chicken Enchilada Pasta Casserole
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Penne pasta - 1 ⅓ cups; Vegetable oil - 1 tablespoon; Cubed chicken - 2 cups; Salsa, divided - ½ cup; Garlic, minced, or more to taste - 1 clove; Salt and ground black pepper to taste - 1 clove; Cream of chicken soup - 1 (10.75 ounce) can; Drained canned pinto beans - ½ cup; Canned corn - ½ cup; Chopped green chile peppers - 1 (4 ounce) can; Shredded Cheddar cheese - 1 cup; Crushed tortilla chips, or to taste - 2 cups

Ingredients for - Chicken Enchilada Pasta Casserole

1. Penne pasta 1 ⅓ cups

2. Vegetable oil 1 tablespoon

3. Cubed chicken 2 cups

4. Salsa, divided ½ cup

5. Garlic, minced, or more to taste 1 clove

6. Salt and ground black pepper to taste 1 clove

7. Cream of chicken soup 1 (10.75 ounce) can

8. Drained canned pinto beans ½ cup

9. Canned corn ½ cup

10. Chopped green chile peppers 1 (4 ounce) can

11. Shredded Cheddar cheese 1 cup

12. Crushed tortilla chips, or to taste 2 cups

How to cook deliciously - Chicken Enchilada Pasta Casserole

1 . Stage

Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

2 . Stage

Preheat oven to 350 degrees F (175 degrees C).

3 . Stage

Heat oil in a large skillet over medium heat. Add chicken, 1/4 cup salsa, garlic, salt, and pepper; cook and stir until chicken is browned, 5 to 7 minutes. Stir in cream of chicken soup, pinto beans, corn, and green chile peppers.

4 . Stage

Stir cooked penne and Cheddar cheese into the skillet until cheese is melted. Transfer to a baking dish; scatter tortilla chips on top.

5 . Stage

Bake in the preheated oven until top is golden brown, about 20 minutes. Serve with remaining 1/4 cup salsa.