Fiesta Chicken Casserole

yield: 8 servingsKaterinaprint recipe

Fiesta Chicken Casserole

prep time: 15 MINScook time: 25 MINStotal time: 40 mins

Fiesta Chicken Casserole is full of chunks of fowl, soft pasta, corn, black beans, all in a one dish cheesy fowl casserole. Simple to make and a exceptional way to expend leftover bird or a Rotisserie fowl.

INGREDIENTS:

  • 1 teaspoon cumin
  • 1 cup salsa
  • 1 can (15 oz) corn (drained)
  • 2 cups shredded cheese
  • 2 cups cooked shredded/chunked chicken
  • 1 teaspoon onion powder
  • 2 cups uncooked spiral pasta
  • 1 can (15 oz) black beans (drained & rinsed)
  • 1 cup sour cream
  • 1 teaspoon garlic powder

INSTRUCTIONS:

  1. Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside. 
  2. Cook pasta according to package directions. Don’t forget to salt the pasta water. I use about 1 teaspoon salt. 
  3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
  4. Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. 
  5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
  6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted. 

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