Fiesta Chicken Casserole
Servings: 6 Servings
Ingredients
- 1 cup sour cream
- 4 ounces block-style cream cheese softened
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 1 cup salsa
- 2 cups boneless skinless chicken breasts cooked and shredded (We used rotisserie chicken.)
- 15 ounces golden sweet corn drained; 1 can
- 15 ounces black beans rinsed and drained; 1 can
- 8 ounces Colby jack cheese
- 10 ounces rotini pasta cooked
Instructions
- 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.1 cup sour cream, 4 ounces block-style cream cheese, 1 teaspoon ground cumin, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon chili powder, ½ teaspoon black pepper
- Stir in the salsa until combined. Then add the chicken, corn, beans and half of the cheese.1 cup salsa, 2 cups boneless skinless chicken breasts, 15 ounces golden sweet corn, 15 ounces black beans, 4 ounces Colby jack cheese
- Gently toss in the pasta. Then pour the mixture into the prepared pan, and spread it an even layer.10 ounces rotini pasta
- Sprinkle on the remaining cheese and bake for 25-30 minutes or until the cheese is fully melted on top.4 ounces Colby jack cheese
- Serve with fresh pico de gallo, sour cream, freshly chopped green onions and lime wedges if desired.
Notes
- Store leftover fiesta chicken casserole in an airtight container in the refrigerator for up to 3 days. The casserole can be frozen for up to 2 months. Just know that the texture will change, and the pasta will soften.
Nutrition Facts
Fiesta Chicken Casserole
Serving Size
1.75 cups
Amount per Serving
Calories
673
% Daily Value*
Fat
30
g
46
%
Saturated Fat
16
g
80
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
110
mg
37
%
Sodium
1115
mg
46
%
Potassium
917
mg
26
%
Carbohydrates
70
g
23
%
Fiber
9
g
36
%
Sugar
8
g
9
%
Protein
35
g
70
%
Vitamin A
1335
IU
27
%
Vitamin C
8
mg
10
%
Calcium
374
mg
37
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
