Just add diced tomatoes, canned chicken & ranch style beans and you will have a great chicken taco casserole. For some extra spice add Rotel tomatoes and for a great topping use sour cream & crushed tortilla chips.
Directions: Preheat oven to 350 degrees. Add mix & pasta to 2 ½ cups water. Bring to a boil. Cook approximately 10-15 minutes on high stirring frequently. Add 1 – 13 oz. can of chicken, 1 – 10 oz. can Rotel or diced tomatoes & 1 can red beans or kidney beans. Mix well, pour into an 8x8 casserole dish & top with crushed tortilla chips & grated cheese. Bake for 10 -15 minutes or until cheese is bubbly.
Ingredients: Pasta (durum wheat semolina, egg yolk, niacin, iron, (ferrous sulphate), thiamin, mononitrate, riboflavin & folic acid), chicken base (Salt, corn starch, sugar, hydrolyzed corn gluten & soy protein, maltodextrin, rendered chicken fat (rendered chicken fat, natural flavorings), dry onion, disodium inosinate, disodium guanylate, partially hydrogenated soybean & cottonseed oil, spice extractives, extractive of tumeric (for color), yellow #5 lake, less than 2% soybean oil and calcium silicate as processing aids), onion, garlic, paprika, chives, bell peppers, corn starch, chili, jalapeno, cumin, and selected spices.