Make-Ahead Cheesy Southwest Chicken and Pasta Casserole Recipe - BettyCrocker.com

Ingredients

• 3 tablespoons butter
• 1 medium onion, chopped (1 cup)
• 1 medium red bell pepper, chopped (1 cup)
• 1 medium poblano chile, chopped (3/4 cup)
• 1 medium jalapeño chile, seeded and finely chopped
• 3 tablespoons Gold Medal™ all-purpose flour
• 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
• 2 cups Progresso™ chicken broth (from 32-oz carton)
• 4 oz (half of 8-oz package) cream cheese, softened
• 1 cup shredded sharp Cheddar cheese (4 oz)
• 4 1/2 cups uncooked bow-tie (farfalle) pasta (12 oz)
• 2 cups shredded deli rotisserie chicken
• 1 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
• 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
• 1 1/2 cups crushed tortilla chips (about 6 oz)
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped red onion