Fiesta Chicken and Pasta Casserole
Description
This quick and easy dish can be on the table in less than 45 minutes. Even the pickiest eaters will love the chicken, pasta, cheese, corn and beans with taco seasoning.
Ingredients
2 1/2 c. rotini or penne pasta, uncooked
1 c. sour cream
1 c. salsa
1 packet favorite taco seasoning
1/2 t. cumin
1/2 t. garlic powder
1/2 t. onion powder
15 oz. can corn, drained
15 oz. can black beans, drained, rinsed
2 1/2 c. cooked chicken, shredded (rotisserie chicken works great)
2 c. shredded cheese, like Colby Jack Cheese, Monterey Jack, Pepper Jack, or Cheddar cheese
optional garnishes: chopped tomato, sour cream, chopped cilantro, sliced avocado or guacamole
Directions
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Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
Cook pasta in well salted boiling water, to al dente, according to package directions.
While pasta is cooking, combine sour cream, salsa, taco seasoning, cumin, garlic powder and onion powder in a large bowl.
Drain cooked pasta, but do not rinse. Add to the sour cream mixture; stir. Add in corn, black beans, chicken and 1 c. shredded cheese; stir.
Pour into the prepared baking dish; sprinkle on remaining cheese. Cover with aluminum foil. Bake for 20 minutes. Remove aluminum foil; bake another 5 minutes.
Serve, garnished with choice of sour cream, chopped tomato, chopped cilantro, avocado slices, or guacamole, if desired.
6-8 servings.
Refrigerated leftovers will keep if covered, in the refrigerator for 3-4 days.