Chicken Pasta Con Queso Recipes

Steps:

• Heat the oven to 350 F and spray a medium casserole dish with non-stick spray. Cook the pasta according to the package directions, but reduce the cooking time by two minutes. In a medium pot heat the oil over medium heat. Once it begins to shimmer add the onion, garlic and peppers. Cook until they begin to soften, about three minutes. Add the cumin, coriander and salt and cook for an additional two minutes, or until the spices become fragrant. Add the flour and cook for three minutes, stirring constantly, until all the flour is moist. Gradually whisk in the milk and stir until smooth. Bring the mixture to a simmer and allow to thicken. Turn off the heat and add the cream cheese and 4 ounces of the shredded cheese and whisk until melted. Stir in the Ro*Tel tomatoes. Pour the pasta into the prepared casserole dish, stir in the shredded chicken and sauce. Top with the remaining shredded cheese. Bake 20 to 30 minutes, or until the pasta is bubbly and the cheese has melted. Let stand five minutes before serving.

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking dish or 2 1/2-quart casserole with cooking spray.
• In 12-inch skillet, heat oil over medium heat. Sprinkle chicken with taco seasoning mix. Cook chicken in oil 6 to 8 minutes, turning once, until golden brown on both sides. Depending on thickness of chicken, it may not be cooked all the way through at this point but will finish baking in the oven.
• In large bowl, stir together salsa con queso, half-and-half and chopped green chiles; stir in bell pepper. Reserve 1 cup of the sauce mixture. Stir rice into remaining sauce mixture.
• Place rice mixture in casserole; top with chicken. Top with reserved sauce mixture, then shredded cheese. Cover with foil.
• Bake 20 minutes; uncover and bake 10 to 15 minutes longer or until sauce bubbles and juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Cool 10 minutes. Garnish with tomatoes and cilantro.

Steps:

• 1. Preheat oven to 375 degrees. Spray a 13 x 9 pan with a coating of nonstick spray.
• 2. Cook chicken, peppers and onion with salt, pepper, garlic powder and cumin according to your taste and cook on medium heat in a nonstick frying pan until the chicken is no longer pink but not overcooked. Remove from heat. Don't drain off any liquid.
• 3. Add the remaining ingredients, mixing well and put in the 13 x 9 pan. Bake for 20 minutes. I save 1/2 cup of cheddar cheese to sprinkle on top. Freezes well - let thaw and bake for 30 minutes or until completely heated through.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt. , Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheese; heat through.