FIESTA CHICKEN CASSEROLE

FIESTA CHICKEN CASSEROLE IS FILLED WITH CHUNKS OF CHICKEN, TENDER PASTA, CORN, BLACK BEANS, ALL IN A ONE DISH CHEESY CHICKEN CASSEROLE. SIMPLE TO MAKE AND A GREAT WAY TO USE UP LEFTOVER CHICKEN OR A ROTISSERIE CHICKEN. 

CHICKEN CASSEROLE RECIPE
I love having easy recipes on hand that use up leftover shredded chicken and leftover pasta. I don’t know about you but I always seem to have random bags of leftover pasta from when I didn’t use the entire box.
#FIESTA #CHICKEN #CASSEROLE
Ingredients
  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese
You can make this recipe here
MY TIPS FOR MAKING THIS CHICKEN CASSEROLE RECIPE
Swap out the chicken for whatever meat you want! Leftover shredded pork, or beef, and even leftover ground beef taco meat.

If you don’t like black beans then use pinto beans or another bean you like.

You can use any cheese you want. I always seem to have Colby-jack cheese in the fridge so that’s what I always end up using. 

Make this as spicy as you want. Add some chili powder or cayenne pepper, or even some chopped jalapenos into the dish.

The best pasta to use is a spiral pasta like rotini or fusilli. I happened to not have any leftover of a spiral pasta when I made this so that’s why you won’t see it in the pictures. But, it is best to use a spiral shaped pasta. Any kind will do though! 

Use a really good, fresh salsa for this recipe. I always like to buy the fresh salsa that they have in the produce area with the guacamole and stuff. The salsa flavors really shine in this casserole so make it a good one.

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