My son picked this recipe from a cookbook he bought for me a few years ago and I’ve modified it to perhaps embellish it a bit.  It’s one of those recipes that you can easily make a family favorite for a weeknight casserole.

Debone a roasted chicken and place torn bite size meat into a casserole.  You can freeze the carcass for a a broth later on.

Cook rotini according to directions and place into casserole dish.

Add a small can of chilies and peppers and tomatoes from the Mexican section at your store or make your own (canned is good enough for this casserole unless you’re a perfectionist and then of course, go for it!)

Meanwhile make your cheese sauce by melting butter and adding the same amount of flour to make a roux.  Cook for a few minutes then wisk in milk.  Add garlic powder and chili flakes.  (This is a family friendly fun meal to make with children or even a pot lock dinner.). To your simmering sauce, add your cheese and stir.  Turn off the heat and add to your casserole dish and mix all together.  Wipe the rim and bake at 350F for 40 minutes. Garnish with a fresh sprig of cilantro. Enjoy!