Fiesta Chicken Casserole


2Β½ cups uncooked rotini pasta
1 cup sour cream
1 cup salsa
1 packet mild taco seasoning
Β½ teaspoon cumin
Β½ teaspoon garlic powder
Β½ teaspoon onion powder
1 can (15 oz) corn drained
1 can (15 oz) black beans drained & rinsed
2Β½ cups cooked chicken
2 cups shredded cheese


Heat oven to 350Β°. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.

Cook pasta, to al dente, according to package directions.

Don’t forget to salt the pasta water. I use about 1 teaspoon salt.

While pasta is cooking, combine sour cream, salsa, taco seasoning, cumin, garlic powder, and onion powder in a large mixing bowl.

Drain the pasta (do not rinse) 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.

Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

Take the tin foil off and let cook an additional 5 minutes.

Garnish with sour cream, tomato, chopped cilantro, and avocado slices if wanted.

Leftovers keep well, covered, in the fridge for 3-4 days.

Enjoy !!!

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