Description
A flavorful and hearty Fiesta Chicken Pasta Casserole Bake that combines tender shredded chicken, zesty tomatoes and green chilies, creamy sour cream, and a blend of Mexican cheeses, all baked to bubbly perfection. Perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Pasta and Chicken
- 8 ounces uncooked pasta (such as penne or rotini)
- 3 cups cooked chicken, shredded
Canned and Dairy Ingredients
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 cup sour cream
- 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
- 2 cups shredded Mexican cheese blend, divided
Spices and Garnish
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- Fresh cilantro, for garnish
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F (177°C). Boil the pasta according to the package instructions until al dente, then drain well and set aside to cool slightly.
- Mix the Filling: In a large mixing bowl, combine the shredded cooked chicken, undrained Rotel diced tomatoes and green chilies, sour cream, drained corn, drained and rinsed black beans, half of the sliced black olives, drained diced green chilies, condensed cream of chicken soup, ground cumin, garlic salt, and 1 cup of the shredded Mexican cheese blend. Stir thoroughly to ensure all ingredients are well incorporated.
- Add Pasta: Gently fold the cooked pasta into the mixture until pasta is evenly coated and fully combined with the other ingredients.
- Assemble and Bake: Grease a 9×13 inch baking dish. Pour the prepared mixture into the dish and spread evenly. Sprinkle the remaining 1 cup of Mexican cheese blend evenly over the top. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake uncovered for an additional 5 minutes or until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: After baking, garnish the casserole with the remaining sliced black olives and fresh cilantro. Serve the casserole hot for the best flavor and texture.
Notes
- Use penne or rotini pasta for the best texture and ability to hold the sauce.
- Shredded rotisserie chicken works well as a time saver.
- Adjust the heat level by selecting mild or hot Rotel tomatoes.
- For a creamier casserole, you can add an extra ½ cup of sour cream.
- This dish can be assembled ahead of time and refrigerated before baking; just add a few extra minutes to the cook time if baking cold.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
