Why You’ll Love This Recipe
This casserole has it all—protein, pasta, veggies, and cheese—baked together into a creamy, crave-worthy meal. It’s packed with zesty flavors, easy to customize, and a guaranteed crowd-pleaser. You can make it ahead, double it for leftovers, and adjust the spice level to your taste. It’s a fuss-free way to bring the whole family to the table with smiles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken (shredded or cubed)
- Pasta (penne, rotini, or elbow)
- Black beans (drained and rinsed)
- Corn (frozen or canned)
- Rotel (diced tomatoes with green chilies)
- Cream cheese
- Shredded cheddar or Mexican blend cheese
- Taco seasoning
- Sour cream or Greek yogurt
- Green onions (optional for garnish)
- Cilantro (optional for garnish)
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the cream cheese with the Rotel and taco seasoning, stirring until smooth and well combined.
- Stir in the sour cream, then add cooked chicken, black beans, and corn. Heat until warmed through.
- Combine the sauce mixture with the cooked pasta and stir until evenly coated.
- Pour into the prepared baking dish and top with shredded cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and golden.
- Garnish with green onions or chopped cilantro if desired.
- Serve hot and enjoy.
Servings and timing
This recipe yields approximately 6–8 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Variations
- Use ground beef or turkey instead of chicken.
- Add sautéed onions or bell peppers for more veggies.
- Mix in jalapeños for an extra kick.
- Substitute cream cheese with a can of cream of chicken soup for a shortcut.
- Top with crushed tortilla chips for added crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave in 1-minute intervals, or warm in a 350°F oven until heated through.
You can freeze this casserole before or after baking. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, assemble it up to 24 hours in advance and refrigerate. Bake just before serving.
Can I use a different type of pasta?
Absolutely. Any short pasta like rotini, penne, or shells will work well.
Is this dish spicy?
The Rotel adds a mild heat. You can use mild or hot versions depending on your spice preference.
Can I make this gluten-free?
Yes, just use gluten-free pasta and ensure your taco seasoning and cream cheese are gluten-free.
Can I use canned chicken?
Yes, canned chicken can be used for convenience, though fresh or rotisserie chicken offers better texture and flavor.
What cheese works best?
A Mexican blend or cheddar cheese melts well and complements the flavors perfectly.
Can I add rice instead of pasta?
Yes, cooked rice can be substituted for a different texture. Use about 3 cups of cooked rice.
What can I serve with this casserole?
It pairs well with a simple salad, garlic bread, or a side of chips and salsa.
Can I freeze individual portions?
Yes, portion into containers and freeze. Great for meal prepping!
How do I make it extra cheesy?
Add more cheese to the sauce and top, or mix in some pepper jack for extra gooeyness and spice.
Conclusion
Fiesta Chicken Pasta Casserole is a creamy, cheesy, flavor-packed dish that’s both easy to make and incredibly satisfying. With its colorful ingredients and Tex-Mex twist, it brings fun and flavor to any dinner table. Whether you’re serving it to a crowd or saving it for leftovers, this casserole is a comforting classic you’ll make again and again.
PrintFiesta Chicken Pasta Casserole
Fiesta Chicken Pasta Casserole is a cheesy, comforting Tex-Mex-inspired bake made with chicken, pasta, black beans, corn, and creamy cheese sauce. Perfect for busy weeknights or potlucks, it’s a bold and flavorful one-dish meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 3 cups cooked chicken (shredded or cubed)
- 12 oz pasta (penne, rotini, or elbow)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (frozen or canned and drained)
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 8 oz cream cheese
- 1 cup shredded cheddar or Mexican blend cheese
- 1 packet (1 oz) taco seasoning
- 1/2 cup sour cream or Greek yogurt
- Optional: chopped green onions and cilantro for garnish
- Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan over medium heat, melt cream cheese with Rotel and taco seasoning, stirring until smooth.
- Stir in sour cream, then add cooked chicken, black beans, and corn. Cook until warmed through.
- Mix the sauce with the cooked pasta and stir to coat evenly.
- Transfer mixture to prepared baking dish and top with shredded cheese.
- Bake uncovered for 20–25 minutes, or until bubbly and golden.
- Garnish with green onions or cilantro if desired. Serve hot.
Notes
- Substitute cream cheese with cream of chicken soup for a shortcut.
- Use ground beef or turkey instead of chicken for variation.
- Add jalapeños or bell peppers for extra veggies and spice.
- Top with crushed tortilla chips after baking for added crunch.
- Freeze before or after baking for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 95mg
