Fiesta chicken casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken.
CHICKEN CASSEROLE RECIPE
I love having easy recipes on hand that use up leftover shredded chicken and leftover pasta. I don’t know about you but I always seem to have random bags of leftover pasta from when I didn’t use the entire box.
You’ll only need 2 cups of pasta for this chicken casserole so it’s a great way to use up those little amounts.
I will either use a Rotisserie chicken or leftover shredded/chunked chicken. You could even use some leftover taco meat too! Shredded pork or whatever else you have. As long as you use 2 cups of whatever meat you choose.
For this chicken casserole you will need simple ingredients
- 2 cups dried pasta
- sour cream
- salsa
- garlic powder, onion powder, and cumin
- can of corn
- can of black beans
- cheese
How to make a fiesta chicken casserole
Cook the pasta according to the package directions.
While it’s cooking mix the salsa, sour cream, and spices in a large mixing bowl.
Add the drained and warm pasta into the sour cream mix and stir together.
Add in the corn, black beans, chicken, and 1 cup of the cheese. Give it a good stir and then spread into a 9×13 casserole dish and sprinkle the remaining cheese on top.
Cover with tin foil and let it bake.
I love to top this casserole with chopped tomato, green onion or cilantro, and avocado slices.
My tips for making this chicken casserole recipe
Swap out the chicken for whatever meat you want! Leftover shredded pork, or beef, and even leftover ground beef taco meat.
If you don’t like black beans then use pinto beans or another bean you like.
You can use any cheese you want. I always seem to have Colby-jack cheese in the fridge so that’s what I always end up using.
Make this as spicy as you want. Add some chili powder or cayenne pepper, or even some chopped jalapenos into the dish.
The best pasta to use is a spiral pasta like rotini or fusilli. I happened to not have any leftover of a spiral pasta when I made this so that’s why you won’t see it in the pictures. But, it is best to use a spiral shaped pasta. Any kind will do though!
Use a really good, fresh salsa for this recipe. I always like to buy the fresh salsa that they have in the produce area with the guacamole and stuff. The salsa flavors really shine in this casserole so make it a good one.
Try these other casserole recipes
- Baked Spaghetti Casserole
- Creamy Beef Noodle Bake
- Creamy Chicken Pot Pie Casserole
- {5 ingredient} Mexican Biscuit Casserole
WATCH THE RECIPE VIDEO BELOW
Fiesta Chicken Casserole
Fiesta chicken casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken.
Ingredients
- 2 cups uncooked spiral pasta
- 1 cup sour cream
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained & rinsed)
- 2 cups cooked shredded/chunked chicken
- 2 cups shredded cheese
Instructions
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Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
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Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt.
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While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
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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.
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Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
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Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.
Recipe Notes
I have found that it works best to use some of the fresh salsa that you can find in the produce area of the grocery store, instead of the jarred salsa on the shelves. You of course can use the jarred salsa, I just think the fresh salsa tastes better and does not seem to have as much liquid in the salsa.
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