The Resident Chef layered many flavors in our Santa Fe Chicken Casserole. It’s an easy to prepare one skillet casserole with a spicy kick. What is more savory for your taste buds than layers of chicken, pasta and black beans? Send your taste buds on a journey down Route 66. Add a layer of melted cheese or sour cream for extra flavor!
- Mixing Instructions
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Mixing Instructions: In a large skillet or pan combine spice pack, bean pack, noodle pack, 1 can of Rotel, 1 can of chicken, and 5 ½ cups of water. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until beans and noodles are done, stirring often. Remove from heat and let sit for 5 minutes for sauce to thicken.
Ingredients: Pasta, black beans, cheese powder (Whey, cheddar cheese, butter, buttermilk solids, sodium phosphate, yellow 5, yellow 6, natural flavor, enzyme modified cheese, milk), minced onion, green and red bell peppers, cornstarch, non-dairy creamer, chicken base powder (cooked chicken, salt, sugar, maltodextrin, chicken fat, flavors:autolyzed yeast extract, maltodextrin, lactic acid powder, disodium inosinate, disodium guanylate, dehydrated onion, turmeric and natural flavorings), lime juice powder, garlic powder, chili powder, cumin, cilantro and cayenne pepper.