Fiesta Chicken Casserole

This Fiesta Chicken Casserole is an excellent casserole dish brimming with Southwestern flavors, corn, beans, cheese, pasta, and leftover chicken. With just less than 10-minutes of prep time, you can make this cheesy hearty dish for busy weeknights!

Course Main

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings - 6 people

Calories 557kcal

Author Imma

Ingredients

2 cups (200g) uncooked pasta (spiral or penne)
1 15-ounce can sweet corn, drained and rinsed
1 15-ounce can black beans, drained and rinsed
1 can green chiles, optional
2 cups (270g) leftover or shredded chicken
1 16-ounce jar salsa
1-2 stalks green onions to garnish
1 cup (113g) Colby Jack cheese
½ medium yellow onion, finely chopped
2 tablespoons (28g) unsalted butter
2 teaspoons (10g) minced garlic
½ cup (115g) sour cream
1 teaspoon (2.71g) chili powder
½ teaspoon (1g) smoked paprika
1 teaspoon (3g) ground cumin

Instructions

Preheat the oven to 350 degrees F. Then grease a baking dish or casserole. You can equally use a cooking spray. Set aside.
Start by boiling pasta in a large pot according to package instructions. Drain and place in a large bowl together with sweet corn, black beans, green chiles, shredded chicken, salsa, green onions, and ½ of the cheese.
In a small bowl, add onions, butter, and garlic, and microwave for about a minute. Then transfer into a medium bowl together with sour cream, chili powder, smoked paprika, and cumin. Thoroughly mix.
Transfer the spice mixture to the bowl of pasta and fully combine.
Spread the chicken pasta mixture into the prepared pan and top with the remaining cheese. Bake for 30 minutes, or until casserole is bubbly and heated through. Serve with tortilla chips, if desired.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition