Description
This Fiesta Chicken Pasta Casserole Bake is a zesty, family-friendly dinner loaded with tender chicken, hearty pasta, black beans, corn, and a kick of salsa and green chilies. Everything bakes together under a blanket of melted cheddar for a bubbly, comforting casserole with bold Southwestern flavor and minimal prep perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 2 cups cooked pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 cup salsa (mild, medium, or hot)
- 1 cup shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped, for garnish (optional)
- Nonstick cooking spray or a little oil, for greasing the baking dish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a little oil.
- Cook the pasta according to package directions until just al dente. Drain well and set aside. (If using leftover pasta, bring it to room temperature.)
- In a large mixing bowl, combine the cooked pasta, shredded chicken, black beans, corn, diced tomatoes with green chilies (with juices), salsa, cumin, chili powder, garlic powder, salt, and black pepper.
- Stir everything together until the pasta, chicken, and vegetables are evenly coated with the salsa and spices.
- Transfer the mixture to the prepared 9×13-inch baking dish and spread it out into an even layer, pressing down lightly with a spatula.
- Sprinkle the shredded cheddar cheese evenly over the top of the pasta mixture.
- Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
- Carefully remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is fully melted, bubbling, and slightly golden around the edges.
- Remove the casserole from the oven and let it rest for 5–10 minutes to set slightly and cool down for easier serving.
- Garnish with freshly chopped cilantro before serving, if desired. Scoop into bowls or onto plates and enjoy warm.
Notes
- Use rotisserie chicken or leftover grilled chicken to make this casserole extra quick.
- Adjust the heat level by choosing mild, medium, or hot salsa and tomatoes with green chilies.
- If the mixture looks a little dry before baking, you can stir in a splash of chicken broth or a couple of tablespoons of sour cream.
- This recipe is very forgiving swap ingredients based on what you have (different beans, veggies, or cheeses).
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Casserole, Pasta
- Method: Baking
- Cuisine: Tex-Mex, Southwestern
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 4 g (approx.)
- Sodium: 650 mg (approx., varies with salsa and canned goods)
- Fat: 12 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 6 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 38 g (approx.)
- Fiber: 7 g (approx.)
- Protein: 22 g (approx.)
- Cholesterol: 55 mg (approx.)
Keywords: fiesta chicken pasta casserole, chicken pasta bake, tex-mex casserole, easy weeknight dinner, make-ahead casserole