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1/1 Photo of Pasta Chicken Taco Bake
This is a very tasty casserole, I have only made this using penne pasta, but you can of coarse use any kind of pasta that you desire, make certain to use a pasta that will hold up well when cooked a second time in the oven, and only cook the pasta until just fork-tender, as it will cook more in the oven, don't cook it to the same texture that you would if you were using it immediately, just drop into boiling water and cook until JUST a bit tender. If you are using low-sodium chicken broth in place of the water, make certain to season with salt and pepper (if using) towards the end of cooking in the frypan. If you prefer a more spicy taste, then add in a finely chopped jalapeño pepper for extra heat! Serve this with a side salad.
Units: US | Metric
Serving Size: 1 (604 g)
Servings Per Recipe: 6