Just a few simple ingredients like chicken, bell peppers, kidney beans, corn, seasonings and cheese you can create a delicious mexican chicken casserole!
1 Large Chicken Breast
300g/10.5oz Spiral Pasta
1 Jar 430g/15oz Poco Loco Mexican Fajita Sauce
1 Jar (170g/6oz) Sour Cream
1 1/2 Tsp Ground Cumin
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Onion Powder
1/2 Tsp Smoked Paprika
1/2 Tsp Mild Chilli Powder
1/2 Cup Elmlea Single Cream
1 Green Bell Pepper, diced
Small Tin Sweetcorn (drained)
1 Tin Red Kidney Beans or Black Beans (drained and rinsed)
200g/7oz Shredded Cheddar Cheese, divided
Sliced Spring Onions
Diced Fresh Tomatoes
Sliced Avocado (squeeze lime juice over the sliced avocados so they will keep their nice green color and won’t turn brown).
Place chicken breast in a small saucepan covered with water. Bring to boil and simmer covered for 45 minutes. When ready, leave to cool till you can touch it by hand and chop it into bite sized pieces (cooking it this way makes the breast juicy and tender).
Pasta & Assemble
Cook pasta but not completely.
While the pasta is cooking, mix the sour cream, single cream, fajita sauce, cumin, garlic and onion powder in a bowl.
Spray a baking dish and place the cooked pasta. Stir in the the sauce then add the chicken, sweetcorn, kidney beans, peppers and half the grated cheese last. Top with remaining cheese, freshly ground pepper. Cover with foil and bake in preheated oven 190C/375F for 30 minutes. Remove foil and cook for a further 15 minutes or until cheese on top has melted.
Garnish with sliced spring onions, diced tomatoes and sliced avocado.