Southwest Chicken Casserole
 Necessity is the mother of invention and that’s how this recipe came about. My bell peppers are still coming on strong and I had some cooked chicken in the fridge so I decided to make a creamy south of the border type casserole. I’m so glad I did because it turned out seriously amazing and I’ll definitely be adding it to my recipe box. Plus, it’s fast, frugal and freezer friendly! I promise your family will love it too so here’s the recipe.
How to Make Southwest Chicken Casserole:
Preheat oven to 350.
Sauté onions, peppers and garlic until soft.
Mix all ingredients except shredded cheese.
Pour mixture into greased casserole dish.
Sprinkle cheese on top.
Bake for 20 minutes.
Southwest Chicken Casserole
Chicken, bell peppers, cheddar cheese, taco seasoning and pasta, cooked in sour cream.
Servings: 8
Calories: 248kcal
Ingredients
- 8 oz pasta cooked and drained
- 1-2 cups chicken cooked and shredded
- 8 oz sour cream
- 1 onion diced
- 2 bell peppers diced
- 3 cloves garlic minced
- 1 packet taco seasoning
- 1 cup shredded cheddar
Instructions
- Preheat oven to 350.
- Sauté onions, peppers and garlic until soft.
- Mix all ingredients, except shredded cheese.
- Pour mixture into greased casserole dish.
- Sprinkle cheese on top.
- Bake for 20-30 minutes.
Nutrition
Calories: 248kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 129mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1271IU | Vitamin C: 40mg | Calcium: 147mg | Iron: 1mg
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