Fiesta Chicken Casserole
Aug 20, 2024
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My fiesta chicken casserole recipe is one that I have been making for years but constantly experimenting to make it better. I finally feel that this is the best version and my family and friends agree. It’s a simple chicken casserole that packs tons of flavor and can be made in under an hour.
I originally made this recipe when I realized I had too many cans in my pantry. So this pantry meal was created to use up food on my shelf and rotisserie chicken from the store.
After testing different ingredients and measurements of the years, this fiesta chicken casserole has now become a family favorite. It’s perfect if you are in the mood for Tex-Mex and it makes the best leftovers.
Similar to my taco twist casserole, this chicken casserole is full of delicious flavor and can be made with just a few ingredients.
Fiesta chicken casserole ingredients
- Rotini pasta – My family loves this recipe with Rotini and after much testing I find it to be the best. You can substitute with macaroni, small shells, ziti, penne, or another similar pasta.
- Cooked chicken – You can use shredded or diced cooked chicken. This is the perfect recipe for rotisserie chicken.
- Taco seasoning – Use a pack of taco seasoning or homemade seasoning.
- Sour cream – This adds a little creaminess to the dish.
- Black beans – I like using canned beans. Just make sure to drain and rinse them.
- Corn – I am using drained canned corn but you could also use thawed, frozen corn.
- Rotel – A can of diced tomatoes with green chiles adds lots of flavor.
- Shredded cheese – I am using Colby Jack but you can substitute with a Mexican blend or cheddar cheese.
How to make fiesta chicken casserole
For the full, printable recipe, scroll to the bottom.
Step one: Begin by cooking the pasta according to the box directions. I recommend cooking a little al dente since it will be baked.
Step two: In a bowl, mix together the sour cream and taco seasonings. Then add in the drained beans, corn, and Rotel.
Step three: Mix in the chicken and shredded cheese. Stir the mixture in with the cooked and drained pasta.
Step four: Pour the mixture into a 9×13 casserole dish. Top with shredded cheese. Bake at 350 degrees F for about 20 minutes.
Step five: Serve warm. You can top with diced green onions or cilantro for added color.
Heather’s recipe tips
- I recommend cooking the pasta al dente since it will be baking.
- Make sure to dice or shred the chicken into small pieces so that it’s easier to eat.
- If you don’t like beans, feel free to omit them.
- If you don’t have a can of Rotel, you can substitute with a cup of your favorite chunky salsa.
- I would consider this a mild dish. If you want it extra spicy, you can add in 1/4 teaspoon of cayenne pepper or a can of diced jalapenos.
How to store leftover fiesta chicken casserole
Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze: You can freeze this casserole by placing in freezer safe containers or bags. You could also prepare the casserole but don’t bake. Cover the dish with plastic wrap and then foil. Thaw overnight and then remove the plastic wrap and foil. Bake at 350 degrees for 20-30 minutes.
Toppings for fiesta chicken
Take your casserole to the next level by adding some toppings. A few of my favorite include:
- Diced green onion
- Cilantro
- Sour cream
- Black olives
- Jalapenos
- Pico de gallo
- Sliced avocado
Common questions
Yes, you could use cooked ground beef or cooked ground chicken. You can even leave the meat out completely.
Yes, you could substitute the pasta with cooked rice.
What to serve with this chicken casserole
Looking for something to serve alongside this delicious casserole? Here are a few suggestions:
- Sweet corn cake is a copycat version of Chi-Chi’s corn cakes.
- Easy refried beans taste just like a restaurant.
- A simple house salad is always a perfect side.
Fiesta Chicken Casserole Recipe
Ingredients
- 1 pound uncooked rotini pasta
- 1 cup sour cream
- 1 15 oz can tomatoes with green chilis
- 1 15 oz can corn, drained
- 1 15 oz can black beans, rinsed and drained
- 2 cups shredded or diced chicken
- 1 oz package of taco seasoning
- 2 cups shredded cheese
Instructions
- Preheat the oven to 350 degrees F.
- Boil and drain pasta according to directions on the box.
- In a large bowl, mix together sour cream and taco seasonings. Add in Rotel, black beans, corn, chicken and 1 cup shredded cheese cheese. Stir to combine.
- Drain the cooked pasta and then put the pasta back in the pot. Add in the chicken mixture and stir to combine.
- Spray a 9×13 baking dish with non-stick cooking spray. Pour pasta mixture into the baking dish.
- Top the mixture with remaining shredded cheese.
- Bake for 20 minutes or until cheese melted on top.
Video
Notes
- I recommend cooking the pasta al dente since it will be baking.
- Make sure to dice or shred the chicken into small pieces so that it’s easier to eat.
- If you don’t like beans, feel free to omit them.
- If you don’t have a can of Rotel, you can substitute with a cup of your favorite chunky salsa.
- I would consider this a mild dish. If you want it extra spicy, you can add in 1/4 teaspoon of cayenne pepper or a can of diced jalapenos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this but I used rice instead of pasta. Also I added taco seasoning instead of the cumin. I also put some salsa on top when serving with some fresh lime juice. Everyone loves it.
I made this but used rice instead of pasta. It’s delicious with some fresh salsa on top.
Nice blend of ingredients! I do make a homemade sauce in place of sour cream, but so good!
Loved this. Used 2 cups of converted white rice instead!!
Made it for the family and we all loved it!
This looks like the perfect family dinner idea, my kids would flip!
This was amazing!! I just loved how easy it was to make and had such great flavor.