Description
This cheesy, creamy Tex-Mex chicken casserole is packed with pasta, beans, corn, and flavor—perfect for easy weeknight dinners.
Ingredients
3 cups cooked and shredded chicken (e.g., rotisserie)
1½ cups corn kernels (fresh, canned, or frozen)
1 (15 oz) can black beans, rinsed and drained
1 cup salsa (mild or spicy, to taste)
1 cup sour cream
12 oz short pasta (rotini, penne, or similar)
1 packet taco seasoning (approx. 1 oz)
2 cups shredded Mexican cheese blend, divided
Salt to taste (optional)
Cooking spray or oil for greasing dish
Instructions
Preheat Oven:
Set oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or oil.
Cook Pasta:
Boil pasta in salted water for 2 minutes less than package instructions. Drain and set aside.
Make the Sauce:
In a large bowl, whisk together sour cream, salsa, and taco seasoning until smooth.
Mix the Filling:
Add shredded chicken, corn, black beans, and 1 cup of cheese to the bowl. Stir until well combined.
Combine with Pasta:
Fold in the cooked pasta and toss to evenly coat with the creamy sauce.
Assemble the Casserole:
Transfer the mixture to the prepared baking dish. Spread out evenly and top with the remaining 1 cup of cheese.
Bake:
Bake uncovered for 20–25 minutes, or until cheese is bubbly and lightly golden.
Let rest for 5 minutes before serving.
Notes
Add more veggies like diced bell peppers, onions, or spinach for extra nutrients.
For a spicy version, use hot salsa or mix in jalapeños.
Swap pasta for cauliflower florets for a low-carb version.
Make it dairy-free with vegan sour cream and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Tex-Mex
