Fiesta Chicken Corn Casserole (Print Version)
Chicken, corn, salsa, and cheese combine for a vibrant, cheesy baked Mexican-inspired dish everyone will enjoy.
# Ingredients:
→ Main Ingredients
01 -
3 cups cooked and shredded chicken
02 -
1 1/2 cups corn kernels
03 -
1 can (15 oz) black beans, rinsed and drained
04 -
1 cup salsa
05 -
1 cup sour cream
06 -
12 oz short pasta
07 -
1 packet taco seasoning
08 -
2 cups shredded Mexican cheese blend, divided
09 -
Salt, to taste
→ For Baking
10 -
Cooking spray or oil for greasing dish
# Steps:
01 -
Preheat oven to 350°F (177°C). Lightly grease a 9×13-inch casserole dish with cooking spray or a thin coating of oil.
02 -
Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than package directions instruct. Drain and set aside.
03 -
In a large bowl, blend sour cream, salsa, and taco seasoning until smooth and homogenous.
04 -
Add shredded chicken, corn kernels, black beans, and 1 cup of the shredded Mexican cheese blend to the bowl. Stir well until evenly incorporated.
05 -
Add drained pasta to the mixture. Gently fold until pasta is thoroughly coated with the sauce and combined with the other ingredients.
06 -
Transfer the mixture into the prepared casserole dish and spread evenly. Top with the remaining 1 cup shredded Mexican cheese blend.
07 -
Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese topping is bubbly and golden brown.
08 -
Let the casserole rest for 5 minutes before slicing and serving.
# Notes:
01 -
Undercooking the pasta prior to baking prevents it from becoming overly soft during the casserole's cook time.