Ingredients:
- 2 cups cooked rotini pasta (or any pasta of choice)
- 2 chicken breasts, cooked and shredded
- 1 can (10 oz) Rotel tomatoes (diced tomatoes with green chilies), drained
- 1 cup corn (frozen or canned, drained)
- 1 cup black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt & pepper to taste
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup chicken broth (more if needed)
- 2 cups shredded cheese (Mexican blend or cheddar)
- 1/2 cup Velveeta cheese, cubed (optional for extra creaminess)
- 1 tbsp olive oil
Instructions:
- Cook the pasta: Boil the pasta according to package instructions. Drain and set aside.
- Prepare the chicken: If not already cooked, season the chicken breasts with salt, pepper, chili powder, and paprika. Cook in a skillet over medium heat until done (about 6-8 minutes per side). Shred the chicken.
- Sauté the aromatics: In a large skillet or pot, heat olive oil over medium heat. Add diced onion and cook until soft (about 3 minutes). Stir in the minced garlic and cook for 30 more seconds.
- Combine ingredients: Add Rotel tomatoes, corn, black beans, shredded chicken, cream of chicken soup, sour cream, and chicken broth. Stir until well combined.
- Melt the cheese: Add in the Velveeta cubes (if using) and stir until melted. Then, mix in 1 cup of the shredded cheese.
- Add pasta: Stir in the cooked pasta, ensuring everything is well coated. If the mixture is too thick, add a little more chicken broth.
- Bake (optional): Transfer to a greased 9×13-inch baking dish, sprinkle the remaining cheese on top, and bake at 350°F for 15 minutes until bubbly and golden.
- Serve: Garnish with chopped cilantro, sliced jalapeños, or a dollop of sour cream if desired. Enjoy!
Would you like any modifications, such as making it spicier or adding a crunchy topping? 😊