Chicken Taco Casserole

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 cup Black beans
  • 1 cup Corn
  • 2 cloves Garlic

• Condiments

  • 1/2 cup Salsa

• Pasta & Grains

  • 12 oz Egg noodles

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/8 tsp Cayenne pepper
  • 1 tbsp Chili powder

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 3 tbsp Butter, unsalted
  • 1 1/2 cups Cheddar cheese
  • 1 cup Milk

Found on wineandglue.com

Description

Ingredients

• 3 TBSPs unsalted butter
• 2 cloves garlic, minced
• 2 TBSPs all purpose flour
• 1 cup milk (I used skim)
• 1 TBSP chili powder
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 cup salsa
• 1 cup black beans
• 1 cup corn
• 2 cups cooked shredded chicken
• 12 oz egg noodles, cooked (I used Reames)
• 1 1/2 cups shredded cheddar cheese, divided

Directions

• Preheat your oven to 350 degrees. Spray a 2.5 to 3L baking dish with cooking spray.
• Over medium heat, and in a large saucepan, melt the butter. Sauté the garlic for about 30 seconds before adding the flour. Mix in the flour until fully incorporated.
• Very very slowly, mix in the milk. You want to add about a tablespoon of milk at the time, only adding more milk once what you just added is fully incorporated.
• Add in the chili powder, cumin, cayenne, and salsa. Then mix in the black beans, frozen corn, shredded chicken, egg noodles, and 1 cup of the cheddar cheese.
• Pour the mixture into the prepared baking dish. Top with the remaining 1 cup cheddar cheese. Bake for 20 minutes and serve warm.