Fiesta Chicken Casserole
This Mexican Fiesta Chicken Casserole is full of taco flavors, veggies, and lots of gooey cheese. Perfect for a busy weeknight.
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Servings: 6
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 9x13-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
Serving: 1 | Calories: 569kcal | Carbohydrates: 70g | Protein: 35g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 1033mg | Potassium: 959mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1370IU | Vitamin C: 12mg | Calcium: 527mg | Iron: 4mg
