This Santa Fe Chicken Casserole has directions for the oven and the Instant Pot Vortex. This casserole is made with Monterey Jack and Mozzarella cheeses, as well as bell peppers, onions, and garlic.
Santa Fe Chicken Instant Pot Vortex Recipe
This Santa Fe Chicken Casserole is incredibly easy to make! It used already cooked diced chicken which is great when you have leftover chicken breasts and everything is added to the pot that the noodles were boiled in.
The heat from the boiled noodles helps melt the cheese and mingle the flavors and ingredients together.
After adding all of the ingredients into the pot with the noodles, everything is stirred until the cheeses are melted and spices are well incorporated. Once that is done, everything is poured into a greased 8x8 baking dish and heated in the oven.
There are directions for the Instant Pot Vortex in this recipe which is an appliance that I love to cook with.
It preheats super quick, it's easy to use, and it doesn't heat up my chicken which is perfect for during the summertime! It also is an easy appliance to clean which makes it a go-to in my book!
Santa Fe Chicken Casserole Made in the Oven
This casserole can be made in the oven as well. Still simple to do but the baking time and the baking temperature is increased. The baking temperature is increased to 375° and the baking time is set to 25 minutes instead of 12 minutes.
RELATED: Air Fryer French Bread Pizza (Instant Pot Vortex)
Instant Pot Chicken
If you don't have any cooked chicken on hand and want to make this casserole (or anything thing with cooked chicken) you can cook your chicken in the Instant Pot if you have one.
Simply add the chicken breasts to the Instant Pot with a cup of water and cook on MANUAL/PRESSURE COOK for 6 minutes (per pound).
You can either dice the chicken before or after and you can even put frozen chicken breasts in the Instant Pot. Cooking time stays the same but it takes a little longer to reach pressure.
📖 Recipe
Santa Fe Chicken Casserole
Ingredients
- 2 cups chicken breast - diced
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 1 onion - small, diced
- 1 yellow pepper - diced
- 1 red pepper - diced
- ½ cup corn
- 3 garlic cloves - minced
- ½ teaspoon chili powder
- 1 cup Monterey Jack cheese - sliced
- 2 cups mozzarella cheese - shredded
- ¼ cup milk
- 1 cup chicken broth
- 3 tablespoon butter
- 1 ½ cups rotini noodles - uncooked
Instructions
- Cook rotini noodles by using the directions on the package.
- Drain the water and place back on the stove.
- Reduce the heat to low.
- Add in the cheeses and allow to melt, stirring frequently.
- Add in the butter, milk, chicken broth, and diced chicken.
- Stir the spices into the mixture as well as the peppers, corn, onion, and garlic.
- Sprinkle the top of the casserole with mozzarella cheese.
- Pour into a greased 8x8 casserole dish and cover with aluminum foil.
Instant Pot Vortex Directions
- Set the Vortex settings to BAKE, 360°, and 12 minutes.
- Wait for the Vortex to say "Add Food" and place the casserole dish onto the bottom tray.
- For the last few minutes, remove the aluminum foil and finish baking.
Oven Directions
- Preheat the oven to 375°F
- Place the casserole dish covered with aluminum foil into the oven and cook for about 25 minutes.
- Remove the aluminum foil from the casserole dish for the last 5 minutes.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Anne Lawton says
I love casseroles like this, full of flavorful ingredients!
Anne Lawton says
I love casseroles like this, full of flavorful ingredients!
ปั้มไลค์ says
Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.
Marianne says
It was edible. But it didn’t have enough flavor the chicken was tough. The mozzarella never quite melted all the way and some of it ended up in clumps on the pasta. I would not make this again.