Chicken Verde Pasta Casserole

(Companion recipe to Slow Cooker Chicken Verde)

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

32 oz of prepared Slow Cooker Chicken Verde

12 oz GF pasta (penne, elbow, shells are all great options)

2-1/2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, or plant-based versions of these are all great choices); reserve ½ cup for topping

6 oz cream cheese (can be plant based)

½ tsp each ground cumin, ground coriander, garlic powder (check packaging for GF designation)

Salt and pepper to taste

¼ Chopped cilantro and more for garnish

For serving:

Sliced green onions, avocado slices or guacamole, sour cream (can be plant-based), chopped cilantro, and/or pickled jalapeno

Directions:

1.      Preheat oven to 350 degrees.

2.      Cook pasta to al dente according to package directions, then drain.

3.      In a large skillet on medium heat, warm the Slow Cooker Chicken Verde for 10 minutes, then add cream cheese, 2 cups of the shredded cheese, and spices. Salt and pepper to taste.

4.      Cook until combined and cheese is melted, then add the drained pasta to the skillet.

5.      Pour contents of the skillet into the 9x13 baking dish, top with the remaining ½ cup shredded cheese and put into the preheated oven.

6.      Cook for 10-15 minutes until cheese is melted. Remove from the oven and garnish with cilantro.

7.      I like to have optional toppings available for my family/guests to choose how to garnish their own.