So, the other day we went ahead and made salsa chicken in the crock pot. And hopefully you got laid, too, because it's part of my Recipes For Sex Challenge! But, if you are like me, you made a ton of that chicken and now you have a bunch of leftovers!
Fear not, we're gonna make those leftovers into a nifty casserole and it's going to take just moment. You can even make this sucker ahead, stick it in the fridge and pop it in the oven when you are ready. That's what I did, and it worked out great.
Before I got started, I added a half a cup of pureed tomatoes to an 8 inch by 11 inch casserole dish. I didn't take a picture of it because I was in a hurry. Sorry y'all.
You Will Need:
Leftovers from Salsa Chicken Recipe
8 ounces rigatoni pasta (or really any shaped pasta you fancy!)
3 cups crushed or pureed tomatoes
Shredded cheddar cheese
Sour cream, for serving (optional)
8 inch by 11 inch casserole dish
Method:
In the casserole dish, line it with a half cup of the tomatoes, set aside.
Cook the pasta according to the package directions and drain it. Return it back to the pot (of course off the heat), and mix it with the leftover salsa chicken. Add the remaining two and a half cups of tomatoes and mix it all really well.
Pour it all into the prepared casserole dish.
Top generously with cheese.
Cover with tin foil.
If you wish, you can refrigerate the whole thing until you are ready to bake it. To bake, preheat oven to 350 degrees. Pop the covered casserole into the oven and bake until hearted and cheese is melted. (about 30 minutes).
Remove the tinfoil for the last ten minutes of baking.
Serve with a big old dollop of sour cream, if desired.
Fear not, we're gonna make those leftovers into a nifty casserole and it's going to take just moment. You can even make this sucker ahead, stick it in the fridge and pop it in the oven when you are ready. That's what I did, and it worked out great.
Before I got started, I added a half a cup of pureed tomatoes to an 8 inch by 11 inch casserole dish. I didn't take a picture of it because I was in a hurry. Sorry y'all.
Take half a box of rigatoni and cook it according to the manufacturer's instructions (or as your intuition dictates, you know, whatever).
Drain it and return it to the pot.
Then, add the leftovers of the chicken salsa to the pot.
Add two and a half cups of pureed (or crushed) tomatoes and stir it up.
Now pour it all into your prepared casserole dish.
Now the fun part: add cheese! Your generosity with the cheese depends on your attitude about cheese in general. I have a very good relationship with cheese, so I sort of piled it on.
At this point, I put my casserole in the refrigerator until I was ready to bake it. This makes for an easy dinner, right?!
When you are ready to bake it, pop it in on 350 degrees until it's heated through, about 30 minutes or so. I covered mine with foil until the last ten minutes so the cheese didn't brown too much.
YUMMMMMMMM!
I served it with a healthy dollop of sour cream.
*Heaven!*
Salsa Chicken Casserole
Time: Active 10 minutes, Bake 30 minutes | Serves: 4-6 | Difficulty: Easy
You Will Need:
Leftovers from Salsa Chicken Recipe
8 ounces rigatoni pasta (or really any shaped pasta you fancy!)
3 cups crushed or pureed tomatoes
Shredded cheddar cheese
Sour cream, for serving (optional)
8 inch by 11 inch casserole dish
Method:
In the casserole dish, line it with a half cup of the tomatoes, set aside.
Cook the pasta according to the package directions and drain it. Return it back to the pot (of course off the heat), and mix it with the leftover salsa chicken. Add the remaining two and a half cups of tomatoes and mix it all really well.
Pour it all into the prepared casserole dish.
Top generously with cheese.
Cover with tin foil.
If you wish, you can refrigerate the whole thing until you are ready to bake it. To bake, preheat oven to 350 degrees. Pop the covered casserole into the oven and bake until hearted and cheese is melted. (about 30 minutes).
Remove the tinfoil for the last ten minutes of baking.
Serve with a big old dollop of sour cream, if desired.
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