Fiesta Chicken Casserole

Shredded chicken and rotini baked in a creamy salsa and sour cream sauce under melted Mexican blend cheese. Add your favorite taco toppings.

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Course: Main Dishes

Cuisine: Mexican

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Author: Jennifer Stewart

8 ounces rotini pasta
2 cups chicken cooked, shredded or diced
15 ounces black beans drained, rinsed
15 ounces corn drained, rinsed
10 ounces diced tomatoes with green chilies undrained, or substitute Rotel
1 cup salsa use your favorite
1 ounce taco seasoning
1 cup sour cream
2 cups shredded Mexican blend cheese
optional toppings sliced black olives, chopped fresh cilantro, sliced jalapeños, diced avocado

Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray.
Boil the rotini for about 10 minutes, until al dente. Drain and rinse.
In a large bowl, combine the shredded chicken, black beans, corn, diced tomatoes with green chiles, salsa, taco seasoning, sour cream and cooked pasta. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the shredded Mexican blend cheese evenly over the top.
Bake for 20 to 25 minutes, until the casserole is heated through and the cheese is bubbly.
Let the casserole cool for 5 to 10 minutes. Add toppings and serve.

Swaps: Kidney or pinto beans for black beans. Mexicorn or frozen corn for canned. Ground beef, ground turkey or chicken thighs for the chicken.
Seasoning: Fajita or Southwest seasoning also work.
Add ins: Diced bell peppers.
How much: 6 big servings, or 8 with sides.
Leftovers: Fridge up to 4 days. Freezer up to 1 month.