Description
Fiesta Chicken Pasta Casserole is a vibrant and comforting baked dish featuring shredded chicken, pasta, black beans, corn, and a blend of Mexican flavors. Topped with melted cheese and garnished with fresh cilantro and black olives, this casserole is perfect for a flavorful family meal.
Ingredients
Scale
Pasta & Protein
- 8 ounces uncooked pasta (such as penne or rotini)
- 3 cups cooked chicken, shredded
Vegetables & Beans
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- ¾ cup sliced black olives, divided
- 1 (7 ounce) can diced green chilies, drained
Dairy & Condiments
- 1 cup sour cream
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 cups shredded Mexican cheese blend, divided
Spices & Garnish
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- Fresh cilantro, for garnish
Instructions
- Preheat and cook pasta: Preheat your oven to 350°F (177°C). Cook the pasta according to the package directions until it is al dente. Once cooked, drain the pasta and set it aside to cool slightly.
- Combine main ingredients: In a large mixing bowl, mix together the shredded chicken, undrained Rotel diced tomatoes and green chilies, sour cream, drained corn, rinsed black beans, half of the sliced black olives, drained diced green chilies, condensed cream of chicken soup, ground cumin, garlic salt, and 1 cup of the shredded Mexican cheese blend. Stir well to ensure all ingredients are evenly incorporated.
- Mix pasta into the mixture: Add the cooked pasta into the chicken mixture and gently fold together until everything is well combined.
- Assemble casserole and bake: Grease a 9×13 inch baking dish and pour the pasta mixture into it, spreading evenly. Sprinkle the remaining shredded Mexican cheese over the top. Cover the dish tightly with foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake an additional 5 minutes or until the cheese is melted and bubbly.
- Garnish and serve: Remove the casserole from the oven and garnish with the remaining sliced black olives and fresh cilantro. Serve the casserole hot for a delicious, cheesy fiesta meal.
Notes
- The pasta can be replaced with whole wheat or gluten-free pasta for dietary preferences.
- For a spicier dish, add more diced green chilies or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Shredded rotisserie chicken works well and saves preparation time.
- Covering the casserole during baking prevents the cheese from drying out.
