If you’re looking for an easy chicken casserole recipe that is packed full of flavor, then this Fiesta Chicken Casserole is the dish for you. With just a few simple ingredients like chicken, pasta, cheese, and spices, you can create a delicious Mexican chicken casserole that will rival any restaurant dish!
Weeknights can be exhausting. Most likely, you’ve been at work all day or spent the day with kids and family and you just want something simple for dinner. This Fiesta Chicken Casserole is the perfect weeknight meal. It’s easy to make and it’s loaded with flavor.
All you need is cooked chicken, pasta, and a few simple ingredients like cheese and spices! Fiesta chicken casserole is a bit different from our Chicken Noodle Casserole that’s more of a savory, Southern dish, but it’s just as tasty. It’s more of a cross between that and our Green Chile Chicken Casserole which is even more delicious!
All you’ll need to do is combine all of the ingredients, top it with cheese, and bake until everything is warmed through and the cheese is melted and you’ll have a well-rounded dinner the whole family will love!
How To Make Chicken Fiesta Casserole
- Prepare for baking: Preheat the oven to 350°F, and lightly grease a 9×13-inch baking pan or casserole dish. Set aside.
- Mix the wet ingredients and spices: Combine the sour cream, cream cheese, cumin, onion powder, garlic powder, salt, pepper, and chili powder in a large bowl.
- Add in the remaining ingredients: Stir in the salsa until combined. Then add the chicken, corn, beans, and half of the cheese. Then gently toss in the pasta.
- Bake the casserole: Pour the mixture into the prepared pan, and spread it an even layer. Sprinkle on the remaining cheese and bake for 25-30 minutes or until the cheese is fully melted.
- Garnish and serve: Remove from the oven and let cool for 5-10 minutes. Serve with fresh pico de gallo, sour cream, freshly chopped green onions, and lime wedges if desired. Enjoy!
- Make sure to cover the fiesta chicken casserole with foil while it bakes. Otherwise, it will dry out and the texture will be unappealing.
- Don’t overcook the noodles, because they’ll continue to soak up the excess liquid in the sauce as the casserole cooks. The noodles need to be a bit underdone, so they’re able to soak up the liquid properly.
- If you don’t have all of the spices on hand, try using a taco or fajita seasoning packet.
- You can use pre-cooked chicken from a rotisserie chicken to save you time in the kitchen.
- Adjust the seasonings and spices to your own personal tastes.
- This chicken casserole is perfect for feeding a crowd! Just double the recipe and bake it in a large baking dish.
- Swap out the rotini noodles for another short noodle like penne, ziti, or rigatoni.
- Top with some sliced black olives, diced avocados, or tomatoes for an extra layer of flavor.
- Add some diced jalapenos or a 10 ounce can of hot Ro-tel for a kick of heat.
- Use your favorite cheese(s). We love colby jack, but some other great options are Monterey Jack, pepper jack, sharp cheddar, or a taco cheese blend.
- Instead of chicken, try using cooked ground beef, pork or turkey.
- Looking for a vegetarian version? Try using extra black beans and corn in place of chicken.
Can I prepare this chicken casserole ahead of time?
What’s the best way to reheat fiesta chicken casserole?
Can I make this casserole gluten-free?
Storing and Freezing
Storing: Fiesta chicken casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat using the microwave or oven.
Freezing: This casserole can be frozen in an airtight container for up to two months. Just make sure it is removed from the casserole dish and placed in a sealed freezer bag or airtight container. Defrost in the fridge overnight and reheat using the microwave or oven.
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1 teaspoon cumin powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
- 1 cup salsa
- 2 cups cooked and shredded chicken (We used rotisserie chicken.)
- 1 (15 ounce) can golden sweet corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 8 ounces Colby jack cheese, shredded off the block
- 10 ounces rotini pasta, cooked
- Preheat the oven to 350°F, and lightly grease a 9x13-inch baking pan or casserole dish.
- Combine the sour cream, cream cheese, cumin powder, onion powder, garlic powder, salt, pepper and chili powder in a large bowl.
- Stir in the salsa until combined. Then add the chicken, corn, beans and half of the cheese.
- Gently toss in the pasta. Then pour the mixture into the prepared pan, and spread it an even layer.
- Sprinkle on the remaining cheese and bake for 25-30 minutes or until the cheese is fully melted on top.
- Serve with fresh pico de gallo, sour cream, freshly chopped green onions and lime wedges if desired.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of casserole. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*Photos courtesy of Karla Rae Photography.
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Serving Size:2 cups
Amount Per Serving: Calories: 608Total Fat: 36gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 132mgSodium: 990mgCarbohydrates: 38gFiber: 6gSugar: 6gProtein: 35g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.