Preheat oven to 350°. Prepare pasta according to package directions.
Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and bell pepper, and sauté 5 minutes or until tender. Stir in tomatoes and green chiles and prepared cheese product; cook, stirring constantly, 2 minutes or until cheese melts. Stir in chicken, next 4 ingredients, and hot cooked pasta until blended. Spoon mixture into a lightly greased 10-inch cast-iron skillet or 11- x 7-inch baking dish; sprinkle with shredded Cheddar cheese.
Bake at 350° for 25 to 30 minutes or until bubbly.
I have made this many times and it's definitely a family favorite. I wanted to leave a review because I read several reviews with complaints about the processed pasteurized cheese product called for in the recipe. I have NEVER made this with fake cheese. I always substitute real cheddar and it is so good. I also use rotisserie chicken which saves time and adds some good flavor.
There is a dairy-free vegan cottage cheese. I haven't tried it, but that should work ... unless you also have an allergy to the ingredients for that product. I know how troublesome food allergies are. I also have one.
This is the best casserole I have ever made and I have been cooking for over 30 years. I kept the ingredients the same, but changed the process. Instead of melting the cheese on top of the stove, I cut it into cubes and added a can of Ro-Tel Tomatoes. I then cooked it in the microwave on four minutes. I used the oven safe dish as a mixing bowl and added the remaining ingredients. I baked it according to directions. My family loved it and we did not have leftovers! I make it weekly now!
love it...i actually made this a little more healthy by using whole wheat penne pasta, 2% velveta, fat free sour cream, fat free cheddar and low sodium soup. i am a firefighter and plan on serving this up at the station soon!
Made for 7 adults. Everyone enjoyed. Used 16 oz of pasta vs. 8 per recipe. This recipe makes plenty of sauce so nothing else changed. Had salad with a lime, cilantro dressing. Nice dinner. Will make again.
Made this tonight and we enjoyed it. I sautéed some celery and carrot with the onion and bell pepper. I thought the texture was good and wasn't offended using the small amount of Velveeta as another reviewer was. Had a salad and some crunchy bread - good cold night dinner! I also divided it into 2 casseroles since it is just my husband and me. Froze the second for another time.
I don't have a review, but a question.. is there any substitute for the sour cream other than cottage cheese?? I have a dairy allergy so the "fake" cheese is only cheese I can really tolerate. Any ideas would be welcome
If I make this for freezing to eat later in the week, do I cook it first and then freeze it or no? If I don't cook it first, must I thaw it ahead of time before cooking or can it go straight to the oven like a lasagna? Does this effect cooking time?
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