Rotini pasta, shredded chicken, corn, diced tomatoes, and jalapeños wrapped in a creamy Havarti and Cheddar cheese sauce, topped with panko bread crumbs.
Prep Time30 minutesmins
Cook Time40 minutesmins
Servings: 8
Author: Adapted from Hy-Vee Seasons recipe
Ingredients
2c.dry rotini pasta
6tbsp.butterdivided
¼c.flour
½tsp.salt
2tsp.garlic powder
2c.2% reduced-fat milk
3c.Havarti cheeseshredded, divided
4oz.shredded cheddar cheese
2c.shredded rotisserie chicken
115.25-oz. can corn, drained
2oz.1/2 4 oz. can diced jalapeño
114.5-oz. can diced tomatoes with green chilies, drained
½c.plain panko bread crumbs
1fresh jalapeño pepperthinly sliced and seeded
¼c.cherry tomatoeshalved
Instructions
Preheat oven to 350 degrees Spray a 2-quart baking dish with nonstick spray; set aside. Cook pasta in boiling water for 9 to 11 minutes or until pasta is al dente; drain.
Melt 4 tablespoons butter in a large saucepan over medium heat until melted. Whisk in flour, salt, and garlic powder until well combined. Slowly whisk in milk. Cook and whisk over medium-low heat for 5 minutes or until thickened.
Stir in 2 cups Havarti and Cheddar. Cook and stir for 2 minutes or until cheeses are melted; remove from heat. Add cooked pasta, chicken, corn, tomatoes with green chilies, and canned jalapeños; stir to combine. Spoon pasta mixture into the prepared baking dish. Top with remaining 1 cup Havarti.
Microwave the remaining 2 tablespoons of butter in a medium microwave-safe bowl 30 for seconds or until melted. Stir in bread crumbs until evenly coated. Sprinkle bread crumb mixture on top of casserole. Top with fresh jalapeño slices and cherry tomatoes. Bake 20 to 23 minutes or until edges begin to bubble; remove from oven.
Place oven rack 6 inches from heat. Preheat broiler to high. Broil casserole for 2 to 3 minutes or until crumbs are golden brown. Let stand 10 minutes before serving