this out to see some crazy pictures.
People were anxious to get home to their families so we were released from work when there was a break in the storm. The storms in my area were finally calm to a light rain when I got home so I decided to take advantage of the extra time to make something new and hopefully delicious for dinner. I used the same ingredients I usually throw in a crockpot and decided to make a casserole out of it. My husband said this is better than the crockpot version. Try it out either way. **If you go the crockpot route, add everything to the crockpot except the pasta and cream cheese. Cook on low for 6-8 hours. Add pasta and cream cheese the last hour of cooking on turn on high.
1 lb pasta (Any tube or corkscrew pasta would work best, I used rigatoni)
2 chicken breasts, cooked and shredded (if you do crockpot method, you can put it in raw)
1 c chicken broth
1/2 block cream cheese, softened at room temperature
1/2 tsp cumin
1/2 tsp salt
1 c salsa
1 small can diced green chiles
1-15 oz can black beans, drained and rinsed
2 c mixed veggies (I used the frozen peas, corn, green beans and carrot mix)
2 c cheddar jack cheese, shredded
Preheat oven to 375 degrees. Cook pasta according to package. Drain and add to large bowl with veggies and stir. Set aside. In a separate medium bowl, mix together the chicken broth, cream cheese, cumin, salt and salsa. Stir into pasta and veggies. Add green chiles and veggies. Pour half the pasta mix into a buttered 9x13 baking dish. Sprinkle with 1 cup of shredded cheese. Add remaining pasta mix and top with remaining cheese. Bake for 30-35 minutes or until golden and bubbly.