Southwest Chicken Bake

In our home, we like flavor, lots of flavor.  We also like Mexican food, lots of Mexican food. I love cheese, all cheese all the time.  Although this isn’t a Native Mexican dish, it has that Mexican flavor that we love.  This dish has pasta, chicken, flavor, cheese, and crunchy tortilla chips.  I mean, what else could you want people?!  Sir Streusel never knows what type of dish I am going to place in front of him.  He rarely gets the same thing twice.  He has told me he feels as if he is eating in a restaurant every night and is ordering the daily special.  I took it as a compliment and shoved his plate in front of him.  Well, this plate was a winner. Score one for dear Edna!  It comes together fast with basic ingredients.  Prepare this for your family.  Tell them it’s the daily special.  Then shove their plates in front of them.  I promise, they will smile!

This is the cast for this dish. I am fortunate enough to have a cousin that raises corn. My sweet daddy picked some ears for me and Sir Streusel shucked and froze it for me. I am a spoiled girl.
Cook the pasta to al dente and drain. I love pasta. Pasta and I have a special connection. It’s called…..carbs.
Cook and season the chicken. I may or may not have sampled the chicken, and then licked my fingers.
Add the red pepper, jalapeno, onion, corn, and soup to the season chicken. Mixed it together, let it get all friendly, then mix in the pasta.
Spray a 9×11 baking dish with a non stick cooking spray. Transfer the chicken and pasta mixture to the baking dish. Sprinkle with Cheddar Cheese.
Then let Edna do her thing for 20 minutes.
Pull the dish out of oven and place tortilla chips in and on top of dish. Place dish back in oven, uncovered, for 20 minutes and this my friends is what you will have.
Edited final pic
You want this, you need this, your mouth is watering for this. Start cooking. You can thank me later.

slightly adapted from

Southwest Chicken Bake
All the Mexican flavors needed to prepare a simple, delicious dish.
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
  1. 3 tablespoons extra-virgin olive oil
  2. 1 pound chicken, diced
  3. 1 1/2 teaspoons chili powder
  4. 1 1/2 teaspoons cumin
  5. 1 teaspoon garlic powder
  6. 1/2 red bell pepper, diced
  7. 1/2 onion, diced
  8. 2 jalapeno's, seeded and finely chopped
  9. 2 cups frozen corn
  10. 1 (10.5 oz) can cream of mushroom soup
  11. 1 pound bowtie pasta
  12. 2 cups shredded cheddar cheese
  13. 1 cup tortilla chips
  14. salt and pepper to taste
  1. Preheat oven to 350 degrees.
  2. Spray a 9x11 baking dish with a non stick cooking spray.
  3. In a large pot, boil pasta to al dente and drain. Return drained pasta back to pot.
  4. Heat the olive oil in a skillet over medium heat.
  5. Add chicken to the skillet and saute until browned, about 5-7 minutes.
  6. Add the red bell pepper, jalapeno, onion, and corn to the skillet. Stir and heat until well combined.
  7. Add chicken mixture to the drained pasta in the pot. Stir well to combine.
  8. Transfer mixture to the prepared baking dish.
  9. Top with grated cheddar cheese.
  10. Cover with foil and bake for 20 minutes.
  11. Remove from oven and tuck tortilla chips inside and on top of dish.
  12. Bake for another 20 minutes, uncovered, until cheese is lightly browned and bubbly.
  13. Serve and enjoy!!!!
Adapted from
Adapted from
Adventures with Edna

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