Description
This Fiesta Chicken Pasta Casserole Bake is a delicious and easy-to-make dish that combines tender pasta, flavorful chicken, black beans, corn, and a blend of Mexican cheeses, baked to golden perfection.
Ingredients
Scale
Pasta:
- 12 ounces penne pasta (uncooked)
Chicken Mixture:
- 3 cups cooked chicken breast (shredded)
- 1 can (15 oz) black beans (rinsed and drained)
- 1 cup frozen corn (thawed)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup salsa
- 1 packet (1 oz) taco seasoning
- 1 cup sour cream
- 2 green onions (sliced)
- 2 tablespoons olive oil
- Salt and pepper to taste
Cheese Topping:
- 2 cups shredded Mexican blend cheese
- ½ cup shredded cheddar cheese
- Chopped cilantro and jalapeños for garnish (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook Pasta: Cook pasta according to package instructions, then drain and set aside.
- Prepare Chicken Mixture: In a skillet, heat olive oil and add chicken, black beans, corn, tomatoes, salsa, and taco seasoning. Stir and remove from heat. Mix in sour cream.
- Combine and Bake: Add cooked pasta to the mixture, toss, then spread in the baking dish. Top with cheeses and bake for 20–25 minutes until golden.
- Garnish and Serve: Garnish with green onions, cilantro, and jalapeños before serving.
Notes
- Rotisserie chicken works well in this recipe.
- Try enchilada sauce for a flavor variation.
- For extra spice, add cayenne pepper or hot sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: about 1½ cups
- Calories: 520
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 105 mg
