I love how this recipe blends bold flavors with simple ingredients I usually have on hand. It’s super customizable depending on how spicy or veggie-loaded I want it to be, and it bakes up in just 25 minutes. The combination of sour cream, salsa, and taco seasoning creates a creamy, zesty sauce that coats every bite of pasta and chicken. Plus, it’s freezer-friendly, family-approved, and makes great leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups cooked and shredded chicken (I like using rotisserie)
1½ cups corn kernels (fresh, canned, or frozen)
1 (15 oz) can black beans, rinsed and drained
1 cup salsa (mild or spicy, depending on preference)
1 cup sour cream
12 oz short pasta (like rotini or penne)
1 packet taco seasoning (about 1 oz)
2 cups shredded Mexican cheese blend, divided
Salt to taste (optional)
Cooking spray or oil for greasing dish
Directions
I preheat the oven to 350°F and lightly grease a 9×13-inch casserole dish with oil or non-stick spray.
I cook the pasta in salted boiling water, stopping 2 minutes before it reaches al dente, then drain and set it aside.
In a large bowl, I mix the sour cream, salsa, and taco seasoning until the sauce is smooth and well blended.
I stir in the shredded chicken, corn, black beans, and 1 cup of the shredded cheese.
Then I fold in the cooked pasta until everything is evenly coated.
I pour the mixture into the greased baking dish and spread it out evenly.
I sprinkle the remaining 1 cup of cheese on top.
I bake it uncovered for 20–25 minutes until the cheese is melted and bubbling, with golden edges.
I let it rest for about 5 minutes before serving to help it set up.
Servings and timing
This recipe makes 6 hearty servings and takes about 40 minutes total—15 minutes of prep and 25 minutes in the oven. It’s great for weeknights when I want something filling with minimal cleanup.
Variations
I sometimes stir in diced bell peppers or spinach for added veggies.
For more spice, I use hot salsa, add sliced jalapeños, or mix in crushed red pepper flakes.
When I want a lower-carb option, I swap the pasta with roasted cauliflower or cooked spaghetti squash.
I use plant-based sour cream and cheese for a dairy-free version that still tastes amazing.
To make it extra crunchy, I top it with crushed tortilla chips or breadcrumbs before baking.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm portions in the microwave or cover and bake in the oven at 350°F until hot. This casserole also freezes well—I let it cool completely, wrap it tightly, and freeze for up to 2 months. When I’m ready, I thaw it in the fridge overnight and reheat in the oven.
FAQs
Can I use pre-cooked chicken?
Yes, I usually use rotisserie chicken or leftover grilled chicken to save time. Just make sure it’s shredded or chopped into bite-sized pieces.
Can I make this casserole ahead of time?
Absolutely. I assemble it up to a day in advance, cover it, and refrigerate. When I’m ready to bake, I let it sit at room temperature for about 15 minutes and bake as directed.
What’s the best type of salsa to use?
I go for a chunky tomato-based salsa—either mild or spicy depending on who’s eating. I’ve also used fire-roasted or green salsa for different flavors.
Can I use different beans?
Sure. I’ve swapped black beans with pinto or kidney beans and it works great. Just make sure to drain and rinse them first.
Can I make this vegetarian?
Yes, I leave out the chicken and add more beans, roasted veggies, or a plant-based meat substitute. It still turns out delicious and filling.
Conclusion
This Fiesta Chicken Casserole is one of those recipes I keep on repeat—it’s creamy, flavorful, and so easy to make. I love how flexible it is depending on what I have in the fridge, and it never fails to satisfy everyone at the table. Whether I’m feeding the family or prepping meals ahead of time, this dish delivers comfort and flavor in every bite.
