QUESO CHICKEN PASTA RECIPE - (4.5/5)
Provided by á-170995
Number Of Ingredients 14
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.
CHICKEN QUESO LASAGNA
Searching for a weeknight dinner that's sure to be devoured? Look no further than this dish that combines queso dip and lasagna, for a cheesy, craveable update on a classic family favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
- In 3-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper and serrano chile; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Kraft™ Velveeta™ cheese and 2 cups of the Cheddar cheese with whisk until melted. Reserve 3/4 cup of the sauce.
- To remaining sauce, add chicken and green chiles.
- Spread reserved 3/4 cup sauce in baking dish. Top with 3 noodles. Spread 2 1/4 cups of the chicken mixture over noodles. Repeat 3 more times. Sprinkle remaining 1 cup Cheddar cheese over top of chicken mixture. Cover with foil; bake 20 minutes.
- Remove foil; sprinkle with tortilla chips. Bake 20 to 25 minutes longer or until bubbly and hot in center. Top with green onions. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 680, Carbohydrate 50 g, Cholesterol 140 mg, Fat 3 1/2, Fiber 3 g, Protein 40 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 12 g, TransFat 1 g
CHICKEN & PASTA CON QUESO
I made this in huge amounts for my son's rehearsal dinner and everyone loved it. A relative of the bride told me it was the best thing he had ever eaten in his life! My family frequently requests this for dinner - it is so easy and so tasty. I hope you enjoy it as much as we do!
Provided by Melanie Rodgers
Categories Casseroles
Time 55m
Number Of Ingredients 9
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.
QUESO TACO PASTA BAKE
Homemade queso gives this satisfying beef and pasta bake an amazing Mexican flavor kick.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart saucepan, cook and drain pasta as directed on box. Return to saucepan; set aside.
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, chili powder, salt, cumin and pepper with whisk until smooth. Gradually stir in broth. Cook and stir until slightly thickened. Stir in 1 1/2 cups of the cheese and the enchilada sauce until cheese is melted. Remove from heat; set aside.
- Meanwhile, in 10-inch skillet, cook beef and onions over medium-high heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in tomatoes.
- Add beef mixture and cheese mixture to pasta. Pour into baking dish; sprinkle evenly with remaining 1 cup cheese.
- Bake 15 to 20 minutes or until thoroughly heated and cheese is melted.
Nutrition Facts : Calories 510, Carbohydrate 52 g, Cholesterol 75 mg, Fat 2, Fiber 3 g, Protein 25 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 2 g, TransFat 1 g
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