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.
Southwest Chicken Casserole
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
Step 1: Preheat oven to 350.
Step 2: Sauté onions, peppers and garlic until soft.
Step 3: Mix all ingredients except shredded cheese.
Step 4: Pour mixture into greased casserole dish.
Step 5: Sprinkle cheese on top.
Step 6: Bake for 20 minutes.
Enjoy!!
Southwest Chicken Casserole
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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.
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https://www.gracefullittlehoneybee.com/southwest-chicken-casserole/If you enjoyed this recipe then you may also enjoy:
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