Description
Fiesta Chicken Casserole Bake is a delicious and hearty dish that combines shredded chicken, beans, corn, and pasta all baked together with a creamy salsa and cheese topping.
Ingredients
Scale
- 625 ml cooked and shredded chicken
- 250 ml corn kernels
- 425 g canned black beans, drained and rinsed
- 250 ml sour cream
- 200 g Mexican cheese blend, shredded, divided
- 285 g dry pasta, such as penne or rotini
- 250 ml salsa
- 2 tablespoons taco seasoning
Instructions
- Preheat oven to 175°C to prepare for baking.
- Bring a large pot of salted water to a boil. Cook pasta for 2 minutes less than package instructions for a firm texture. Drain thoroughly.
- In a large mixing bowl, whisk together sour cream, salsa, and taco seasoning until fully blended.
- Add shredded chicken, drained black beans, corn kernels, and half of the Mexican cheese blend to the creamy base. Mix until the ingredients are evenly coated.
- Fold cooked pasta into the mixture to combine all components uniformly. Transfer to a large baking dish, smoothing the top.
- Scatter remaining cheese blend evenly over the surface. Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and the dish is heated through and bubbling.
Notes
- For a spicier version, consider adding jalapeños or diced green chilies.
- This dish can be made in advance and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg