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Fiesta Chicken Casserole is my go to when I need a dinner that is cheerful hearty and quick to get on the table Simple pantry staples transform into a creamy lightly spicy casserole that is always a crowd pleaser The layers of cheese salsa and juicy chicken give every bite comfort food energy with almost zero fuss
My first attempt at this was for a potluck at my sons school Over half the parents wound up asking for the recipe When I reheated leftovers the next day my family fought over the last scoop
Ingredients
- Shredded cooked chicken: Three cups Use rotisserie for easy prep or poach chicken breasts yourself for added tenderness
- Corn kernels: A little summer sweetness Frozen or canned both work Aim for bright yellow kernels for visual pop
- Black beans: One fifteen ounce can Protein packed and hearty Choose low sodium and rinse well to keep the dish balanced
- Salsa: One cup This brings in flavor and moisture Use your favorite brand Choose chunky salsa if you like more texture
- Sour cream: One cup Makes the casserole creamy Choose full fat for richness but light works too
- Short pasta: Twelve ounces Rotini or penne holds the sauce in every bite Cook just shy of al dente so it does not overcook in the oven
- Taco seasoning: One packet Brings southwestern flavor I sometimes blend my own for added depth
- Mexican cheese blend: Two cups Divided One cup mixed in one cup for topping Look for a mix with Monterey Jack and cheddar that melts smoothly
- Salt: Season as needed Depending on taco seasoning and cheese saltiness taste before adding more
- Cooking spray or oil: For preparing the baking dish so nothing sticks
Instructions
- Preheat and Prep:
- Set oven to three hundred fifty degrees Fahrenheit Lightly grease a nine by thirteen inch casserole dish with spray or oil This guarantees easy serving and cleanup
- Cook the Pasta:
- Boil your pasta in well salted water Cook for two minutes less than the bag says so it stays pleasantly firm once baked Drain thoroughly and set aside
- Mix the Sauce:
- In a large bowl blend sour cream salsa and taco seasoning together Stir until the mixture has a creamy smooth consistency Infuse the base with flavor here
- Combine with Chicken and Veggies:
- To your sauce add the cooked shredded chicken corn kernels black beans and one cup of shredded cheese Make sure everything is evenly coated
- Add Pasta:
- Fold in the drained pasta Mix until everything is cloaked in that seasoned creamy mixture Scrape down the sides so nothing is left behind
- Assemble the Casserole:
- Pour and spread the mixture into your prepared baking dish Distribute the filling evenly so every scoop gets all the good bits
- Top with Cheese and Bake:
- Scatter the remaining cup of cheese over the top Bake uncovered for twenty to twenty five minutes Keep an eye for bubbling edges and a golden crust Let it rest five minutes before scooping to help it set
I am especially partial to the corn in this recipe Its sweet pop next to smoky beans and tangy salsa is nostalgic for me My daughter always tries to pick out every kernel for her plate so I often add extra just for her
Storage Tips
Fiesta Chicken Casserole keeps well in the fridge for up to four days Use an airtight container to keep it from drying out For freezing portion into single servings wrap tightly then place in a freezer bag or container Thaw overnight in the fridge and reheat in a low oven for best texture
Ingredient Substitutions
No rotisserie chicken Leftover turkey or even cooked ground beef makes a fun swap If you do not have Mexican blend cheese just use cheddar jack or colby Jack or try a little pepper jack for extra kick Greek yogurt is a lighter stand in for sour cream and tastes just as rich
Serving Suggestions
Spoon generous helpings over a bed of fresh lettuce for a warm taco salad Dust each serving with chopped cilantro or sliced jalapeños for added flavor A side of guacamole or warm tortilla chips rounds things out beautifully
Cultural and Historical Context
This casserole is an American home cook spin on Tex Mex favorites like chicken enchiladas and baked pasta It blends southwestern flavors in a fuss free format perfect for weeknights The mix of salsa beans and cheese is always a comfort The first time I served this after a family trip to Texas it became a new tradition whenever we want a touch of fiesta flavor at home
Seasonal Adaptations
Add fresh diced tomatoes and green onions if you make this in summer Sneak in spinach or bell peppers for extra veggies in the fall Use turkey after Thanksgiving for a new twist on leftovers
Success Stories
A close friend once took this to a neighborhood gathering and it disappeared before anything else A neighbor tracks me down for this recipe every time she has guests visiting The way the cheese bubbles over always pulls people back for seconds
Freezer Meal Conversion
Put the assembled casserole unbaked in a foil pan Cover tightly and freeze When ready to eat bake from frozen at three hundred fifty degrees Fahrenheit adding fifteen minutes to the time Add cheese topping halfway through so it gets melty but not burnt
There is something about a bubbly cheesy casserole that brings everyone to the kitchen I love doubling this for busy weeks since it never lasts long and the flavors are so homey and satisfying
Recipe FAQs
- → Can I use rotisserie chicken for this dish?
Yes, rotisserie chicken works great and saves time. Shred and mix it in as directed.
- → Is there a substitute for Mexican cheese blend?
Use a mix of cheddar and Monterey Jack for similar texture and flavor.
- → Can I make this casserole ahead of time?
Assemble ahead, cover, and refrigerate. Bake just before serving for best texture.
- → What pasta shapes work best here?
Short shapes like penne, fusilli, or rotini evenly hold the sauce and bake well.
- → Is it possible to add vegetables?
Absolutely. Add diced peppers or onions with the other mix-ins for extra flavor and color.