Mexi-Chicken Casserole

Pasta good. Chicken good. Sour Cream and Salsa …. good! I found a similar recipe to this on Pinterest and made some changes that suit the Mr. and I. It is pretty delicious and so filling! Obviously it is a little carb heavy with the pasta and cheese but if you’ve got a cheat meal and you want to try something NEW - give this baby a try!

Serving Size: 4-5

Ingredients

• 2 Chicken Breast, chopped into 1in. pieces

• 1 Cup Penne Pasta, uncooked

• 3/4 Cup Sour Cream

• 3/4 Cup Salsa

• 2 Tomatoes, chopped

• 1/2 White Onion, chopped

• 1/2 Can Black Beans

• 1/2 Cup Corn

• 1.5 Cup Shredded Cheese

• Salt to taste

• Pepper to taste

• Garlic Powder to taste

• Green Onions, chopped (for garnish)

Directions

• Preheat oven to 350F degrees. Season chopped chicken with salt, pepper & garlic powder. Cook in a frying pan over medium heat until fully cooked through. Cook the pasta fully as well then drain.

• While the chicken is cooking, mix the chopped onion, tomato, corn, sour cream and salsa into a large bowl. Drain the black beans and mix into the bowl also.

• Once the chicken is cooked add the chicken & pasta to the large bowl and mix well. Mix in 3/4 cup of cheese. Spray a 8X8 glass baking dish with cooking spray and then evenly spread mixture into the dish. Top with the remaining cheese and green onion then bake for 25 - 30 minutes. After baking you can top with avocado slices also!