Fiesta Chicken Casserole

Why You’ll Love This Recipe

I love this casserole because it hits all the right notes—it’s creamy, cheesy, hearty, and just a little bit spicy. It’s also super adaptable, perfect for using up leftover rotisserie chicken or whatever veggies I’ve got in the fridge. Everything gets tossed in one bowl and baked to golden perfection. It’s easy to prep ahead and even better the next day, making it one of my go-to comfort meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups cooked and shredded chicken (e.g., rotisserie)

• 1 1/2 cups corn kernels (fresh, canned, or frozen)

• 1 (15 oz) can black beans, rinsed and drained

• 1 cup salsa (mild or spicy to taste)

• 1 cup sour cream

• 12 oz short pasta (like rotini or penne)

• 1 packet taco seasoning (about 1 oz)

• 2 cups shredded Mexican cheese blend, divided

• Salt to taste (optional)

• Cooking spray or oil for greasing dish

Directions

1. Preheat the Oven: I set my oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with oil or cooking spray.

2. Cook the Pasta: I boil the pasta in salted water, but stop cooking 2 minutes before the package says it’s done. This way, it finishes perfectly in the oven.

3. Mix the Sauce: In a large bowl, I whisk together sour cream, salsa, and taco seasoning until smooth and creamy.

4. Add the Fillings: I stir in the shredded chicken, corn, black beans, and 1 cup of the shredded cheese until well combined.

5. Combine with Pasta: I fold in the cooked pasta so it’s fully coated in the creamy, flavorful mixture.

6. Assemble and Bake: I transfer everything into the prepared baking dish, spread it evenly, and sprinkle the remaining cheese on top.

7. Bake It Off: I bake uncovered for 20–25 minutes until the cheese is melted, bubbly, and slightly golden. After baking, I let it rest for 5 minutes before digging in.

Servings and timing

• Yield: 6 servings

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Total Time: 40 minutes

Variations

• Spicy Kick: I use hot salsa, add chopped jalapeños, or sprinkle in chili flakes for extra heat.

• Add Veggies: I mix in diced bell peppers, zucchini, or fresh spinach for more texture and color.

• Low-Carb Version: I swap the pasta for cooked cauliflower florets—it still turns out creamy and flavorful.

• Dairy-Free Option: I use plant-based sour cream and vegan cheese without losing the comforting vibe.

• Mexican Rice Base: Instead of pasta, I’ve also used cooked Mexican rice for a fun twist.

Storage/Reheating

Leftovers keep beautifully in the fridge for up to 4 days. I store them in an airtight container and reheat individual portions in the microwave until hot. For the oven, I cover with foil and reheat at 350°F for 15–20 minutes. It also freezes well—just wrap tightly and label. When ready to eat, I thaw in the fridge overnight and reheat as usual.

FAQs

Can I make this ahead of time?

Yes, I often assemble the casserole a day ahead, cover it, and refrigerate it. When ready, I bake it straight from the fridge—just add 5–10 extra minutes to the cook time.

What type of salsa works best?

I use any kind I have on hand—chunky or smooth, mild or spicy. For deeper flavor, a fire-roasted salsa works great.

Can I use canned chicken?

Yes, I’ve used canned chicken in a pinch. Just make sure to drain it well and fluff it up with a fork before mixing in.

What can I serve with this casserole?

I serve it with a side of guacamole, a simple green salad, or chips and salsa for a full Tex-Mex meal.

How can I make this vegetarian?

I leave out the chicken and double up on the beans, or add sautéed mushrooms and peppers for a hearty meat-free version.

Conclusion

This Fiesta Chicken Casserole is a creamy, cheesy, flavor-packed dish I keep coming back to when I need something satisfying and simple. It’s bold, comforting, and customizable—perfect for family dinners or casual gatherings. One bite in, and it’s easy to see why it’s a crowd favorite in my kitchen.

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