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Monday, June 6, 2011

Santa Fe Chicken Bake by Jackie

2 c. cooked shredded chicken
1 tub Philadelphia Santa Fe Cooking Crème
3 c. cooked rotini (= 2 c. uncooked)
2 c. frozen corn
1 can petite diced tomatoes
1 can black beans, drained and rinsed, optional (I did not put these in your meals this month.)
Mix all ingredients.  Pour into Ziploc gallon size bag.  Lay flat in freezer. 
Serving Day:
Thaw.  Pour into a 9x13” baking dish.  Cover.  Bake at 350 for 20 minutes.


  1. Jackie, is the temp on this supposed to be 350 degrees?! Thanks

  2. Yep. I just corrected the recipe. Thanks for the heads up. :)

  3. This was a good meal. We loved the kick in it. Plenty for all of us!

  4. I have to ask... how do you cook and shredd your chicken?

  5. I do it in the crockpot. Scroll down to the Tip section on the right and you'll find my instructions for cooking up chicken. Hope this helps.

  6. Is there any substitutions for the 1 tub Philadelphia Santa Fe Cooking Crème? Thanks!

  7. I think you could use an 8 oz. cream cheese mixed with taco seasoning.

  8. Yummy! We loved it. Thanks Wendy!