We are entering the season of pumpkin spice, apple cider, slow cookers, and hearty casseroles. I love fall. Big fluffy sweatshirts, cool nights, and warming comfort foods are everywhere. Yes, I do get the blues in the fall but there is so much I love about it too.
This casserole is a simple dish that makes great use of leftover chicken. I always cook extra chicken breasts to have “leftovers.” They make simple casseroles and salads for quick weekday meals. Best tip I can give you is to always cook extra meat when you are cooking and plan ahead on how to use it.
Verdict: You can spice this casserole up – use more Cayenne and Chili Powder or cool it down. It is entirely up to you! Make it the night before or in the morning to pop in the oven after work or school.
We served this with a green side salad to complete the meal.
Fiesta Chicken Casserole
- 2 cups uncooked spiral pasta
- 1 cup sour cream
- 1 cup salsa (mild or hot – your choice)
- 3 teaspoons cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 can (5 oz) green chiles
- 1 can (15 oz) corn (drained)
- 1 can (15 oz) black beans (drained & rinsed)
- 2 cups cooked shredded/cubed chicken
- 2 cups shredded cheese
- Preheat oven to 350. Spray a 9×13 baking dish with cooking spray.
- Cook pasta according to package directions to al dente. Do NOT over cook.
- While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, cayenne pepper, chili powder, and onion powder in a large mixing bowl.
- Drain the pasta when it’s done cooking and add into the sour cream mixture. Stir to combine.
- Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
- Pour into the baking dish and sprinkle the remaining cheese on top. Cover with aluminum foil and cook for 20 minutes.
- Take the foil off and let cook an additional 5-10 minutes. Garnish with green onions, tomato, salsa, sour cream, or taco sauce as desired.