Description
This Fiesta Chicken Pasta Casserole Bake is a Tex-Mex inspired dish that combines tender pasta with flavorful chicken, beans, corn, and a blend of cheeses. It’s a comforting and satisfying meal that’s perfect for family dinners or gatherings.
Ingredients
Scale
Pasta:
- 12 oz penne or rotini pasta
Chicken Mixture:
- 2 cups cooked, shredded chicken
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 can (10 oz) diced tomatoes with green chilies, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
Garnish:
- Fresh cilantro and sliced jalapeños for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook pasta: Cook pasta in salted water until al dente. Drain and set aside.
- Prepare chicken mixture: Sauté onion and bell pepper in olive oil. Add chicken, tomatoes, beans, corn, and taco seasoning. Stir in sour cream.
- Combine: Mix in cooked pasta and half of the cheeses.
- Bake: Transfer mixture to a baking dish, top with remaining cheese, and bake until bubbly.
- Serve: Garnish with cilantro and jalapeños if desired before serving hot.
Notes
- Rotisserie chicken works great for this recipe.
- You can make it ahead and refrigerate before baking—just add 5–10 minutes to the bake time.
- For extra spice, use hot diced tomatoes or pepper jack cheese.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 85mg
