Description
Fiesta Chicken Casserole combines tender rotini, cooked chicken, black beans, corn, salsa, taco seasonings, sour cream, and melted cheese in an easy family-friendly dinner.
Ingredients
Scale
- 2½ cups uncooked rotini pasta
- 1 teaspoon salt, for the pasta water
- 1 cup sour cream
- 1 cup salsa
- 1 packet mild taco seasoning
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 can (15 ounces) corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 2½ cups cooked chicken, diced or shredded
- 2 cups shredded Colby Jack cheese, divided
- Cooking spray
- Sour cream, chopped cilantro, diced tomato, avocado, or jalapeños for serving, optional
Instructions
- Heat the oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Bring a large pot of salted water to a boil. Cook the rotini until al dente according to the package directions.
- While the pasta cooks, stir the sour cream, salsa, taco seasoning, cumin, garlic powder, and onion powder together in a large bowl.
- Drain the pasta without rinsing it. Add the warm pasta to the sour cream mixture and stir until evenly coated.
- Add the drained corn, rinsed black beans, cooked chicken, and 1 cup shredded cheese. Fold until evenly combined.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1 cup cheese evenly over the casserole.
- Cover tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for 5 additional minutes, or until the cheese melts and the edges bubble.
- Let the casserole rest for 5 minutes. Garnish as desired and serve warm.
Notes
- Cook the pasta only until al dente because it will continue to soften in the oven.
- Use rotisserie chicken, leftover roasted chicken, poached chicken, or grilled chicken.
- Colby Jack, Monterey Jack, cheddar, Pepper Jack, or a Mexican-style cheese blend will work.
- For more heat, use hot salsa, hot taco seasoning, cayenne pepper, green chiles, or jalapeños.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Add a spoonful of salsa or water before reheating if the pasta appears dry.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 372
- Sugar: 4
- Sodium: 816
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 7
- Protein: 25
- Cholesterol: 70