This Fiesta Chicken Casserole is a warm, comforting Tex-Mex–inspired dish I love to make for busy weeknights. It’s filled with tender shredded chicken, black beans, sweet corn, creamy sour cream, and melted cheese all baked together with pasta and zesty salsa. Every bite bursts with flavor and feels like a cozy family dinner favorite.
Why You’ll Love This Recipe
I love this casserole because it’s quick to prepare, hearty, and packed with flavor. It’s the perfect way to use leftover chicken, and it only requires one baking dish for easy cleanup. It’s creamy, cheesy, and satisfying—ideal for when I want a crowd-pleasing meal without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 ½ cups cooked and shredded chicken
1 cup corn kernels (fresh, canned, or frozen)
1 (15 oz) can black beans, drained and rinsed
1 cup salsa (mild or spicy, depending on preference)
1 cup sour cream
8 ounces short pasta (such as rotini, penne, or elbow macaroni)
1 tablespoon taco seasoning
2 cups shredded Mexican cheese blend (divided)
½ teaspoon salt (optional, to taste)
Nonstick cooking spray or oil for greasing the baking dish
Directions
I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish with cooking spray.
I cook the pasta according to the package directions but reduce the cooking time by two minutes so it stays firm. Then I drain it and set it aside.
In a large mixing bowl, I combine the sour cream, salsa, taco seasoning, and salt until smooth.
I stir in the shredded chicken, corn, black beans, and 1 cup of shredded cheese.
I add the cooked pasta and mix everything until evenly coated with the creamy sauce.
I transfer the mixture to the prepared baking dish and spread it evenly.
I sprinkle the remaining 1 cup of cheese over the top.
I bake for 20–25 minutes, or until the casserole is hot and bubbly with melted golden cheese.
I let it rest for 5 minutes before serving.
Servings and Timing
This recipe makes about 6 servings. Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes
Variations
I like adding diced jalapeños or chopped green chiles for extra spice. Sometimes I toss in bell peppers, onions, or even spinach for added texture and color. For a richer flavor, I mix in a few tablespoons of cream cheese. I’ve also made it with ground beef or turkey instead of chicken for a different twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I either microwave individual portions or place the whole dish in the oven at 350°F until warmed through. For longer storage, I freeze the casserole (before or after baking) for up to 3 months and thaw it in the fridge overnight before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it the day before, cover it tightly with foil, and refrigerate it. I bake it the next day when ready to serve.
Can I use a different kind of salsa?
Absolutely. I like using my favorite jarred or homemade salsa—mild, medium, or spicy all work great.
What type of pasta works best?
I prefer short pasta shapes like rotini or penne because they hold the sauce well, but shells or macaroni also work.
Can I make it vegetarian?
Yes, I leave out the chicken and add extra beans, corn, or sautéed vegetables for a tasty meat-free option.
How can I make it spicier?
I add hot salsa, extra taco seasoning, or diced jalapeños for more heat.
Conclusion
This Fiesta Chicken Casserole has become one of my go-to weeknight dinners. It’s creamy, cheesy, and bursting with flavor, yet simple enough to prepare even on busy days. I love how versatile it is and how easily I can adapt it to whatever ingredients I have on hand. It’s a warm, comforting meal that never disappoints.
This Fiesta Chicken Casserole is a comforting, Tex-Mex–inspired dish featuring shredded chicken, black beans, corn, sour cream, cheese, and pasta, all baked together in a zesty, creamy sauce. It’s hearty, flavorful, and perfect for busy weeknights.
Total Time:40 minutes
Yield:6 servings
Ingredients
2 ½ cups cooked and shredded chicken
1 cup corn kernels (fresh, canned, or frozen)
1 (15 oz) can black beans, drained and rinsed
1 cup salsa (mild or spicy)
1 cup sour cream
8 ounces short pasta (rotini, penne, or elbow macaroni)
1 tablespoon taco seasoning
2 cups shredded Mexican cheese blend (divided)
½ teaspoon salt (optional, to taste)
Nonstick cooking spray or oil for greasing the baking dish
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
Cook pasta according to package directions, reducing the cook time by 2 minutes. Drain and set aside.
In a large mixing bowl, mix sour cream, salsa, taco seasoning, and salt until smooth.
Add shredded chicken, corn, black beans, and 1 cup of shredded cheese. Stir to combine.
Add the cooked pasta and mix until everything is evenly coated.
Transfer the mixture to the prepared casserole dish and spread it evenly.
Top with the remaining 1 cup of shredded cheese.
Bake for 20–25 minutes, until hot and bubbly with melted cheese on top.
Let rest for 5 minutes before serving.
Notes
Add diced jalapeños or green chiles for extra heat.
Include bell peppers, onions, or spinach for added nutrition.
Mix in cream cheese for a richer, creamier sauce.
Swap chicken with ground beef or turkey for variation.
Make it vegetarian by omitting the chicken and adding more beans or vegetables.
