Cowgirl Casserole

When I host our Cowgirl Book Club girls night, a Salad Supper just won't do. These Cowgirls love my Cowgirl Casserole and this is what they want every time it is my turn to host. This casserole is filled with chicken, vegetables and a great flavor blend with a fantastic cheese sauce. So today you are invited to help me in the kitchen when I make this awesome casserole. Sure hope you enjoy your time here and the recipe.

This Casserole Has The Best Flavor

Cowgirl Casserole

Miz Helen's Kitchen

Serves 8 to 10

Ingredients

3 cups cooked chicken, chopped

16 ounce bag dry pasta twirls, cooked and drained

1 yellow onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

4 tablespoons butter

1 (10 ounce) can diced tomatoes and green chilies

1 ( 8 ounce) box of Velveeta cheese, cubed

1 (10 3/4 ounce) can of cream of chicken soup

1 cup sour cream

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon cayenne

1 cup Monterey Jack cheese, shredded

1 cup Long Horn or Sharp Cheddar Cheese, shredded

1 cup tortilla chips, crushed

Oil Spray for the baking dish

Directions

Cook the pasta according to package directions, drain and set aside.

Chop the cooked chicken into bite size pieces, I like to use the breast meat it available.

Chop the onion, red and green bell pepper. Mince the garlic.

In a large skillet, melt the butter, then add the chopped vegetables and saute until the vegetables are soft. Add the minced garlic.

Add the diced tomatoes and green chilies, to the mix and blend well.

Add the cubed Velveeta cheese and stir constantly until the cheese is melted.

Add the chicken soup and sour cream mix well. When the chicken soup and sour cream have been incorporated, then add the chili powder, cumin and cayenne. Remove from heat and add the cooked pasta and mix well. When the pasta has been fully incorporated, then add 1/2 of the Long Horn or Sharp Cheddar and 1/2 of the Monterey Jack cheese. Mix well.

Spray a 9X13 baking dish with a cooking oil, then pour the casserole mix into the baking dish.

Mix the remaining Cheddar and Monterey Jack cheese with the crushed tortilla chips.

Sprinkle the Cheese and tortilla chips on top of the casserole.

Bake at 350 degrees for 30 minutes, until the center of the casserole is bubbly.

Let the casserole cool for 10 minutes before serving.

Garnish with chopped green onions

Recipe Tips:

The casserole can be frozen after baking for up to 3 months. Just thaw and reheat.

Enjoy!

Print Recipe

I could Just Eat This Sauce All By Itself

Pour Into A Oil Sprayed 9 X 13 Baking Dish

Just Out Of The Oven

Let Cool Before Serving

Ready To Serve

Enjoy!

I sure did enjoy having you in my kitchen today, it is always so much fun to have you visit. Hope you have a fantastic week and come back to see us real soon!

Peace and Joy

Miz Helen
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