Cheesy Chicken Pasta Bake with Veggie Medley

1Preheat the oven to 375°F (190°C).

2Cook the pasta (8 oz) according to the package instructions until al dente. Drain and set aside.

3In a skillet, cook the ground chicken (1 lb) until browned and cooked through. Add the crushed tomato (1 can) and simmer for 5 minutes.

4Dice the bell pepper (1) and tomatoes (2). Add them to the skillet with the corn (1 can) and cook for an additional 3-5 minutes.

5In a large mixing bowl, combine the cooked pasta (8 oz), chicken mixture, and 1 cup of shredded cheese. Mix well to combine.

6Place 3 tortillas (6) at the bottom of a baking dish. Spread half of the pasta (8 oz) and chicken mixture over the tortillas (6).

7Add another layer of 3 tortillas (6) on top of the mixture, followed by the remaining pasta (8 oz) and chicken mixture.

8Top with the remaining 1 cup of shredded cheese and arrange the broccoli tots (1 pack) on top.

9Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly.

10Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown and the broccoli tots (1 pack) are crispy.

11Let it cool for a few minutes before serving. Enjoy your Cheesy Chicken Pasta (8 oz) Bake with Veggie Medley!