Santa Fe Chicken Casserole
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, corn, onions, and garlic.
Servings: 4 servings
Calories: 581kcal
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
Serving: 1serving | Calories: 581kcal | Carbohydrates: 31g | Protein: 41g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 143mg | Sodium: 912mg | Potassium: 659mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2099IU | Vitamin C: 97mg | Calcium: 545mg | Iron: 2mg
