Description
This Fiesta Chicken Pasta Casserole is a vibrant and flavorful dish that’s perfect for a weeknight meal. It features tender chicken, pasta, black beans, corn, and Rotel tomatoes, all coated in a creamy sauce and topped with melted cheese.
Ingredients
Units
Scale
- 8 ounces uncooked pasta
- 3 cups cooked, shredded chicken
- 1 can (10 ounces) Rotel tomatoes
- 1 cup sour cream
- 1 can (15 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 3/4 cup sliced black olives, divided
- 1 can (7 ounces) diced green chiles
- 1 can (10.75 ounces) cream of chicken soup
- 1 teaspoon cumin
- 1 teaspoon garlic salt
- 2 cups shredded Mexican blend cheese, divided
- Fresh cilantro, for garnish
Instructions
- Preheat Oven and Cook Pasta: Preheat oven to 350°F (177°C). Cook pasta according to package directions.
- Set Aside Garnishes: Reserve 1 cup of cheese, ¼ cup black olives, and the cilantro for garnish.
- Combine Ingredients: In a large bowl, combine the cooked chicken, Rotel tomatoes, sour cream, corn, black beans, ½ cup black olives, green chiles, cream of chicken soup, cumin, garlic salt, and 1 cup of the cheese.
- Add Pasta: Mix in the cooked pasta until well combined.
- Bake: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle with the remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5 minutes, or until cheese is melted and bubbly.
- Serve: Garnish with the remaining black olives and cilantro. Serve hot with avocado and salsa, if desired.
Notes
- This casserole is a great way to use leftover chicken.
- You can substitute the Mexican cheese blend with your favorite cheese.
- For a spicier dish, use a can of Rotel with habaneros.
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 10g
- Sodium: 1390mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg
