Southwestern Chicken-Pasta Bake

Ingredients

• 14.5 oz canned tomatoes diced with green chiles, drained canned
• 4 cups roasted chicken diced cooked (from a rotisserie bird)
• 1 teaspoon chili powder 
• 25 servings cilantro leaves chopped
• 1 teaspoon cumin 
• 0.5 cup flour all-purpose
• 2 cloves garlic chopped
• 1  bell pepper green seeded chopped
• 12 ounces pasta 
• 4 cups milk 
• 0.5  onion diced
• 25 servings salt 
• 2 cups cheddar cheese 
• 3 oz canned tomatoes canned
• 8 tablespoons butter unsalted (1 stick)

Equipment

• oven
• whisk
• pot
• baking pan
• broiler
• dutch oven

Directions

1. Preheat oven to 350F; mist a 9-by-13-inch baking dish with cooking spray. Bring a pot of salted water to a boil. Cook pasta until al dente, about 10 minutes or as package directs.
2. Drain.
3. Melt butter in a Dutch oven over medium-high heat.
4. Add bell pepper, onion, garlic, cumin, chili powder and 2 tsp. salt; saut until onion is tender, 6 to 8 minutes.
5. Add tomato paste and cook, stirring constantly, 2 minutes longer.
6. Whisk in flour until smooth. Cook, whisking constantly, for 1 minute. Gradually whisk in milk. Cook, whisking, until thickened, about 5 minutes.
7. Add diced tomatoes and 1 cup cheese. Cook, whisking, for 1 minute or until cheese melts.
8. Remove from heat. Stir in chicken and pasta.
9. Scrape into baking dish; sprinkle with remaining cheese.
10. Bake until bubbly, 20 to 25 minutes. (Preheat broiler to high and broil casserole for a minute to brown, if desired.)
11. Let stand for 10 to 15 minutes.
12. Sprinkle with cilantro, if desired; serve.