Skip to content Skip to sidebar Skip to footer

HOW TO MAKE FIESTA CHICKEN CASSEROLE

Fiesta chook Casserole is packed with chunks of chook, tender pasta, corn, black beans, all in a one dish tacky bird casserole. simple to make and a high-quality way to dissipate leftover fowl or a Rotisserie chook. 

CHICKEN CASSEROLE RECIPE
This fowl casserole is the precise way to burn up leftover or bird, or a Rotisserie chook for a fast & clean dinner recipe that is moderate in taste and appeals to the entire circle of relatives. 

HOW TO MAKE FIESTA CHICKEN CASSEROLE
HOW TO MAKE FIESTA CHICKEN CASSEROLE

This hen casserole only wishes two cups of dry pasta so it’s the best manner to use up those little quantities that seem to be leftover. 

The opposite first-rate element is that the beef could be very adaptable. if you have a few leftover floor red meat then use that. or maybe some leftover shredded beef might be scrumptious. you can also prepare dinner out of your pantry and use a few canned fowl. I generally usually use leftover shredded fowl or a rotisserie fowl. 

MY hints FOR MAKING THIS chicken CASSEROLE

  • Use something leftover meat you have handy. floor beef, pulled beef, shredded or chunked chicken are all great options.
  • In case you don’t like black beans then substitute with a unique can of beans that you like.
  • You may use any cheese you need! 
  • in case you want a few more spice then feel free to feature some chili powder or cayenne pepper along side the other seasonings. Or you could additionally add a small jar of diced green chilies. 
  • It’s best to apply a small formed pasta like rotini, small or medium shell pasta, or fusilli pasta. 
  • Ensure you operate a genuinely true salsa which you love. I sincerely like buying the sparkling made salsas from the produce place of the grocery shop. however any jarred or sparkling salsa will work satisfactory.


HOW TO MAKE FIESTA CHICKEN CASSEROLE

INGREDIENTS:

  • 2 cups uncooked spiral pasta
  • 1 cup sour cream
  • 1 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 can (15 oz) corn (drained)
  • 1 can (15 oz) black beans (drained & rinsed)
  • 2 cups cooked shredded/chunked chicken
  • 2 cups shredded cheese

INSTRUCTIONS:

  1. Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
  2. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
  3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
  4. 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. 
  5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
  6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.