Saturday, November 23, 2013

Fajita Chicken Casserole

Quick, easy and very tasty!  I hope your family will enjoy this dish just as much as mine did. Fajita seasoned meat has such a great flavor, and can be so versatile. You can use any cut of chicken you prefer.  A nice chicken breast is the best, but in order to cut cost I use  thighs. TIP:  Make this real simple and use leftover grilled fajita meat.  It makes the dish even better.  This casserole will serve four to six.

2 LBS  chicken cut into strips
1/2 Cup Zesty Italian Dressing
1 Medium Green Pepper diced
1 Medium Jalapeno Pepper diced
1 Cup Minced Onion
2 Cloves Garlic minced
4 Tbsp. Chili powder
1/4 Tsp. cumin powder
1 Tsp. Salt
1 Tsp. pepper

1 16 OZ Pkg Shell Pasta
1/4 cup Sour Cream
3 Cups Shredded Mexican Blend cheese

Pour Italian Dressing in a skilled.  Add Peppers, Garlic and Onion stirring for two minutes.  Add all remaining seasonings and chicken.  Cover with lid and let simmer for 20 minutes or until chicken is done through and tender.

Cook pasta in 4 cups of boiling water for 15 to 20 minutes until tender.  Strain, but do not rinse pasta and add to chicken.  Stir in 1/2 of the shredded cheese and sour cream until cheese is melted. Pour into a 9 X 13 (or comparable) casserole dish.  Cover with remaining cheese.  Place in 350 oven cooking for 10 minutes.  Let stand for 5 minutes to cool and thicken before serving.