Description
This Fiesta Chicken Pasta Casserole Bake is a flavorful and hearty dish perfect for a quick family dinner. Combining tender shredded chicken, zesty Rotel diced tomatoes with green chilies, creamy sour cream, and a blend of Mexican cheeses, all baked together with pasta and black beans, this casserole offers a delicious mix of textures and spicy Mexican-inspired flavors. It’s easy to prepare and packs a festive punch that makes it a crowd-pleaser.
Ingredients
Scale
Dry Goods & Canned Ingredients
- 8 ounces uncooked pasta (such as penne or rotini)
- 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
- 1 (10.75 ounce) can condensed cream of chicken soup
Dairy
- 1 cup sour cream
- 2 cups shredded Mexican cheese blend, divided
Meat
- 3 cups cooked chicken, shredded
Spices & Garnishes
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- Fresh cilantro, for garnish
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 350°F (177°C). Cook the pasta according to package instructions until it is al dente. Drain the pasta well and set it aside.
- Combine Casserole Ingredients: In a large mixing bowl, add the shredded cooked chicken, undrained Rotel diced tomatoes and green chilies, sour cream, drained corn, rinsed black beans, half of the sliced black olives (about ½ cup), drained diced green chilies, condensed cream of chicken soup, ground cumin, garlic salt, and 1 cup of the shredded Mexican cheese blend. Stir everything together until thoroughly combined.
- Add Cooked Pasta: Gently fold the cooked pasta into the mixture until evenly coated and well combined with the other ingredients.
- Assemble and Bake: Lightly grease a 9×13 inch baking dish. Pour the pasta and chicken mixture into the dish and spread it out evenly. Sprinkle the remaining 1 cup of Mexican cheese blend over the top. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 5 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Once baked, garnish the casserole with the remaining black olives and fresh cilantro. Serve hot for a satisfying, festive meal.
Notes
- For a spicier dish, add extra diced green chilies or use Rotel with hotter peppers.
- Leftovers keep well in the refrigerator for up to 3 days, and can be reheated in the oven or microwave.
- You can substitute Greek yogurt for sour cream for a healthier twist.
- Customize by adding chopped bell peppers or jalapeños for extra texture and flavor.
- Ensure to drain canned ingredients well to avoid excess moisture in the casserole.
