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Description
A flavorful and easy-to-make casserole combining salsa verde, chicken, and pasta for a satisfying meal.
Ingredients
- 2 cups cooked shredded chicken
- 8 oz penne pasta
- 1 1/2 cups salsa verde
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook pasta according to package directions, then drain.
- Mix cooked pasta, shredded chicken, salsa verde, sour cream, cumin, garlic powder, salt, and pepper in a large bowl.
- Transfer mixture to a greased baking dish.
- Sprinkle cheese evenly on top.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Garnish with cilantro before serving.
Notes
- Use rotisserie chicken for quicker preparation.
- Adjust salsa verde quantity for preferred spice level.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican