Chipotle Chicken Casserole
- Preparing Time: 30 minutes
- Total Time: 50 minutes
- Served Person: 6
- 2-3 tablespoons olive oil
- 2 boneless chicken breasts
- 2 cups extra wide egg noodles
- 2-3 cups broccoli florets
- 5-6 ounces spinach & kale mixture enough to fill a medium size pan
- 1 can black beans drained & rinsed
- 1 can diced tomatoes preferably with onions and peppers. slightly drained.
- 2-3 cloves garlic peeled and chopped
- 1/4 cup sun-dried tomatoes chopped
- 1/2 cup cheese i used cheddar and swiss
- 3-4 tablespoons tequila i used anejo, for deglazing
- 1-2 tablespoons cajun seasoning i used slap yo mama brand
- 8 ounces chipotle sauce i used a store bought old el paso brand packet
- Carbohydrate 14.8021382301853 g
- Cholesterol 57.1766666764305 mg
- Fat 5.19016278480246 g
- Fiber 4.91106873404295 g
- Protein 25.7939640878003 g
- Saturated Fat 2.68695882936363 g
- Serving Size 1 1 Serving (238g)
- Sodium 1169.31422525463 mg
- Sugar 9.89106949614234 g
- Trans Fat 0.594946075416417 g
- Calories 209 calories
As a busy housewife, I'm always looking for quick and easy recipes that can feed my family without breaking the bank. This chipotle chicken casserole is perfect for those nights when I'm short on time but still want to serve a delicious and satisfying meal. The best part about this recipe is that it's so versatile. You can add or remove ingredients to suit your taste, and it's always a hit with my family. I usually make this with shredded chicken, but you could also use grilled or baked chicken. I also like to add a can of corn or black beans for extra flavor. No matter how you make it, this chipotle chicken casserole is sure to become a family favorite. It's easy to make, affordable, and delicious. What more could you ask for?
Step-by-step
- Add olive oil and chopped garlic to hot pan. Let the garlic simmer until light brown and fragrant.
- While the garlic simmers season your chicken breasts with the cajun seasoning.
- Place the seasoned chicken in the pan to cook with the garlic and oil.
- While the chicken cooks, steam the broccoli florets and boil the egg noodles both until they are just prior to al dente. Cooking times will vary but I found that to be about 6 minutes.
- Once the chicken has finished cooking and has reached a safe internal temp remove it from the pan to rest on a cutting board.
- Take the tequila and deglaze the pan, being sure to get all the bits of garlic.
- Then add your spinach an kale to the pan on low to medium heat and give them a toss before covering to cook down. Should only take a few minutes.
- Pour both the noodles and the broccoli into a 9x13 baking dish.
- Add chopped Sun dried tomatoes.
- Then evenly pour the black beans and the diced tomatoes over the top.
- Chop the now cooked chicken and add this as well.
- Once the greens are nice and cooked add the whole contents of the pan juices and all.
- At this point I poured my sauce packet evenly over the top and gave the whole thing a toss to coat and mix the dish.
- Then sprinkle your cheese evenly over the top of the dish and place in your pre-heated oven for about 15 to 20 minutes.
- Once the cheese is melted and the sauce is bubbly it is ready to remove and serve.
