Fiesta Chicken Casserole

Yield: 10 servings

Ingredients

• 1 lb. spiral pasta
• 2 cans (15 oz. each) corn, drained
• 2 cans (15 oz. each) black beans, drained
• 2 cans (4 oz. each) green chilies
• 1-2 chicken breasts, cooked and shredded
• 2 jars (12 oz. each) salsa
• 3-4 green onions, sliced
• 1 lb. shredded cheese, divided (cheddar, or Mexican cheese blend)
• 1 Vidalia onion, petite diced
• 4 tbsp butter
• 3-5 cloves garlic, minced
• 1 cup sour cream
• 2 tsp chili powder
• 1 tsp paprika
• 2 tsp cumin
• 1/2 tsp liquid smoke
• 1/2 tsp MSG
• Tortilla chips

Directions

1. Cook the pasta in boiling water according to package directions.  Drain.
2. In a large bowl, combine the cooked pasta, corn, black beans, green chilies, shredded chicken, salsa, green onions, and half the cheese.
3. In a skillet, combine the onions, butter, and garlic.  Sauté over medium heat until fragrant.  Transfer to a second mixing bowl, and stir in the sour cream, chili powder, paprika, cumin, liquid smoke, and MSG.
4. Stir the spice mixture into the pasta mixture.
5. Transfer the pasta to a greased Dutch oven or casserole dish.  Top with the remaining cheese.
6. Bake at 350°F for 30 minutes.
7. Serve hot with tortilla chips.

Adapted from Immaculate Bites.