Fiesta Chicken Casserole
This Fiesta Chicken Casserole is perfect for busy weeknights. Full of yummy ingredients you have in the pantry, it’s one of my favorite recipes when I need an easy dinner the whole family will eat.
Fiesta Chicken Casserole Recipe
This easy chicken casserole recipe is full of mexican flavors and comes together quickly with just 10 minutes of prep time.
Everything is mixed together in one dish so there are fewer dishes to wash. And it makes a yummy, cheesy dinner that makes me think of Taco Tuesday every time I make it. Which is often, LOL.
I love that it is full of veggies, but my family loves it because they can add their favorite taco toppings and get it just how they like it.
My other favorite Mexican casseroles include this taco spaghetti, this Doritos casserole, and this taco hash brown casserole.
Ingredients Needed
- Chicken – Use diced or shredded cooked chicken. Substitute ground turkey or meatless crumbles to make it vegetarian.
- Beans – I like to use black beans. Substitute white beans, kidney beans, or pinto beans.
- Corn – Regular or Mexi-corn work well. Substitute frozen if needed.
- Tomatoes – Use diced tomatoes with green chiles or substitute Rotel.
- Sour cream – Regular, low fat, or fat free. Substitute plain Greek yogurt if needed.
- Salsa – I like medium salsa. Substitute chunky or green salsa if desired.
- Pasta – Rotini pasta is fun or sub your favorite pasta noodle. Cook al dente.
- Cheese – Shredded Mexican cheese blend. Substitute your favorite cheddar cheese blend.
- Spices – Homemade taco seasoning is best. Substitute fajita or Southwest seasoning.
- Optional toppings – sliced black olives, green onions, chopped cilantro, sliced jalapeños, diced avocado.
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How to Make Fiesta Chicken Casserole
- Preheat the oven to 375°F. Spray a 9×13-inch casserole dish with cooking spray.
- Combine the shredded chicken, corn, beans, diced tomatoes with green chiles, taco seasoning, salsa, pasta, and sour cream. Mix well.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
How long does it last?
Store any leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave or the oven until heated through.
Can I freeze it?
If you want to make it ahead of time, or need a longer storage time, I would definitely make it and freeze it.
Let it cool completely, then wrap tightly in plastic wrap and then again with aluminum foil for best results. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
This is really a full meal with the chicken and veggies but you can also serve it with a salad, like this fiesta salad, and some veggies like these green beans, or broccoli. Soak up all the extra sauce with some cornbread!
If you need some more easy casserole recipes, check out this 5 ingredient chicken broccoli casserole and this 4 ingredient crockpot chicken and stuffing. Super easy to prep in the morning and enjoy after a long day.
Tips for the Best Casserole
- Use boneless, skinless chicken breasts or chicken thighs.
- Substitute rotisserie chicken or leftover chicken for easier prep.
- Can be made with ground beef as well.
- Substitute the pasta for prepared instant rice or regular rice in a pinch or to make it gluten free.
- Want more veggies? Add in diced bell peppers or zucchini.
If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!
This Fiesta Chicken Casserole recipe is a great way to use up what you have in the pantry, give the family some extra veggies, and it’s budget friendly. Perfect for using up leftover chicken.
Fiesta Chicken Casserole
Ingredients
- 2 cups chicken cooked, shredded
- 15 ounces black beans drained, rinsed
- 15 ounces corn drained
- 10 ounces diced tomatoes with green chiles undrained
- 1 cup salsa
- 1 ounce taco seasoning mix
- 1 cup sour cream
- 8 ounces rotini pasta cooked al dente
- 2 cups shredded Mexican blend cheese
- sliced black olives, chopped fresh cilantro, sliced jalapeños, diced avocado
Instructions
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray.
- Combine the shredded chicken, corn, beans, diced tomatoes with green chiles, taco seasoning, salsa, pasta, and sour cream. Mix well.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole.
- Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is bubbly.
- Remove from the oven and let the casserole cool for 5-10 minutes before serving.
Notes
- Use boneless, skinless chicken breasts or chicken thighs.
- Substitute leftover rotisserie chicken for easier prep.
- Try using ground beef if you prefer.
- Substitute the pasta for prepared instant rice or regular rice in a pinch or to make it gluten free.
- Want more veggies? Add in diced bell peppers or zucchini.
Nutrition
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