This chicken casserole is the perfect way to use up leftover or chicken, or a Rotisserie chicken for a quick & easy dinner recipe that is mild in flavor and appeals to the entire family.
The other great thing is that the meat is very adaptable. If you have some leftover ground beef then use that. Or even some leftover shredded pork would be delicious. You can also cook from your pantry and use some canned chicken. I usually always use leftover shredded chicken or a rotisserie chicken.
chicken casserole only needs two cups of dry pasta so it’s the perfect way to use up those little amounts that seem to be leftover.
Fiesta Chicken Casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken.
- 2 cups uncooked spiral pasta
- 1 cup sour cream
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained & rinsed)
- 2 cups cooked shredded/chunked chicken
- 2 cups shredded cheese
- Heat oven to 350 degrees. Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
- Cook pasta according to package directions. Don’t forget to salt the pasta water. I use about 1 teaspoon salt.
- While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
- Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
- Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.
- Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.