Fiesta Chicken Pasta Casserole Bake
This fiesta chicken pasta casserole bake is delicious. Chicken, corn and black beans pair with tomatoes, sour cream to make this perfect Mexican chicken casserole. A southwest chicken and pasta casserole is perfect to use with rotisserie or leftover chicken.
Servings: 5
Ingredients
- 8 Ounces pasta uncooked
- 3 Cups chicken cooked, shredded
- 1 Can rotel 10 ounces
- 1 Cup sour cream
- 1 Can corn whole kernel, 15 ounce, drained
- 1 Can black beans whole, 15 ounce, drained, rinsed
- 3/4 Cup black olives sliced and divided
- 1 Can green chilis 7 ounce, diced
- 1 Can cream of chicken soup 10.75 ounce
- 1 Teaspoon cumin
- 1 Teaspoon garlic salt
- 2 Cups cheese shredded Mexican blend, divided
- cilantro for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Cook pasta according to the directions on the package.
- Save 1 cup of cheese, ¼ cup black olives and the cilantro.
- In a large mixing bowl combine all remaining ingredients.
- Mix in the cooked pasta and combine.
- Pour into the 9in x 13in pan and spread evenly. Cover with remaining cheese and cover with tin foil.
- Bake for 20 minutes then remove the tin foil and bake an additional 5 minutes.
- Remove and serve with remaining black olives and cilantro. This is also delicious with avocado and salsa.
Nutrition
Calories: 612kcal | Carbohydrates: 46g | Protein: 28g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1996mg | Potassium: 877mg | Fiber: 11g | Sugar: 12g | Vitamin A: 1492IU | Vitamin C: 24mg | Calcium: 450mg | Iron: 4mg
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