Get ready for a dinner that feels like a celebration every single time—this Fiesta Chicken Casserole is bursting with bold, zesty flavors and melty, cheesy goodness that’s guaranteed to satisfy. It’s everything you love about Tex-Mex in one comforting, crowd-pleasing dish. With just a bit of prep and a handful of pantry staples, you’ll have dinner on the table in under an hour—no fuss, all flavor. Perfect for hectic weeknights or lazy weekends when you just want something warm, filling, and delicious without hovering over the stove all evening.
Why You’ll Love This Recipe
- Effortless and Fast: With just a few simple steps and minimal cleanup, it’s perfect for those evenings when you want something hearty without the hassle.
- Flavor-Packed: Every bite delivers a creamy, cheesy, savory explosion of flavor with a mild kick—think taco meets comfort food.
- Family Favorite: Kids love it, adults love it—there’s something about creamy pasta, chicken, and cheese that’s just irresistible.
- Versatile and Forgiving: Got leftover chicken or veggies? Toss them in! This casserole is ultra-flexible and open to your creativity.
Ingredients You’ll Need
Here’s what you’ll need to make your casserole magic happen:
- Cooked and Shredded Chicken: The star protein of this dish. Rotisserie chicken works beautifully and saves time.
- Corn Kernels: For a pop of sweetness and color that balances the spices.
- Black Beans: Add heartiness, texture, and protein. Be sure to rinse and drain them well.
- Salsa: Brings a zesty tomato base and layers of flavor. Use mild or spicy, depending on your heat preference.
- Sour Cream: Adds creaminess and tang—don’t skip it! It helps bind everything together and gives that luscious texture.
- Pasta: A neutral, comforting base. Short pasta shapes like rotini or penne work best.
- Taco Seasoning: The flavor booster. Use store-bought or homemade for full control over spice levels.
- Mexican Cheese Blend: A perfect mix of melty cheeses like cheddar and Monterey Jack for that bubbly, golden top.
Variations
Want to customize your casserole? Go for it! Here are a few tasty ideas:
- Make it Spicier: Add diced jalapeños or hot salsa for extra heat.
- Low-Carb Version: Swap pasta for cauliflower florets or use zucchini noodles.
- Add Veggies: Diced bell peppers, onions, or spinach make great additions.
- Different Protein: Ground beef, leftover turkey, or even plant-based crumbles can be used instead of chicken.
- Dairy-Free: Use dairy-free cheese and a vegan sour cream substitute to make this dish friendly for lactose-intolerant folks.
How to Make Fiesta Chicken Casserole
Step 1: Preheat and Prep
Preheat your oven to 350°F. This gives you time to prep everything else while the oven heats.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta two minutes short of the package directions. This keeps it from getting mushy in the oven. Drain and set aside.
Step 3: Make the Creamy Base
In a large mixing bowl, combine the sour cream, salsa, and taco seasoning. Stir until smooth and evenly blended.
Step 4: Add the Good Stuff
Toss in the shredded chicken, black beans, corn, and 1 cup of the cheese. Mix everything together until well coated in the creamy mixture.
Step 5: Combine with Pasta
Add the drained pasta to the bowl and fold it all together gently until the sauce hugs every piece.
Step 6: Assemble the Casserole
Pour everything into a greased casserole dish. Spread it out evenly, then top with the remaining cheese.
Step 7: Bake to Perfection
Bake for 20–25 minutes, or until the cheese is melted, golden, and bubbly. Let it cool slightly before serving.
Pro Tips for Making the Recipe
- Undercook the Pasta: It will continue cooking in the oven, so boiling it slightly less keeps it perfectly al dente.
- Use Rotisserie Chicken: It’s juicy, flavorful, and saves a ton of time.
- Customize the Spice Level: Use mild salsa for a family-friendly version or go bold with hot salsa and extra seasoning.
- Let It Rest: Give the casserole a few minutes to settle after baking. It helps everything firm up for easier serving.
How to Serve
This dish is filling on its own, but it pairs wonderfully with:
Toppings:
Sliced avocado, chopped cilantro, diced tomatoes, or a dollop of sour cream add freshness and flair.
Sides:
Try serving it with a crisp green salad, tortilla chips with guacamole, or a side of Mexican rice to stretch the meal for a crowd.
Drinks:
Pair with iced tea, a cold cerveza, or a margarita if you’re feeling festive.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better the next day!
Freezing
Freeze in individual portions or the whole casserole (after baking) in a freezer-safe container for up to 3 months. Just be sure to cool it completely before freezing.
Reheating
Reheat individual servings in the microwave or pop the casserole back into a 350°F oven until warmed through. Add a splash of water or extra salsa to prevent drying out.
FAQs
Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole a day in advance, cover it, and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats.
What type of salsa works best?
Use your favorite brand—chunky, smooth, mild, or spicy. If you want more heat or flavor depth, go for a fire-roasted or chipotle-style salsa.
Can I use a different type of pasta?
Definitely. Any short-cut pasta like penne, rotini, or elbow macaroni will work. Just avoid long noodles like spaghetti—they don’t hold the sauce as well.
Is there a gluten-free option?
Yes! Simply use gluten-free pasta and double-check that your taco seasoning and salsa are gluten-free.
Final Thoughts
This Fiesta Chicken Casserole is the kind of comforting, no-stress dinner that turns a regular weeknight into something a little more special. It’s creamy, cheesy, and absolutely packed with flavor, all with minimal effort. Whether you’re feeding a crowd or just want leftovers that actually taste better the next day, this recipe is a keeper. Give it a try—you might just find your new favorite go-to meal!
Print
Fiesta Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Oven
- Cuisine: Tex-Mex
Description
A comforting, Tex-Mex inspired casserole packed with creamy pasta, shredded chicken, black beans, corn, and cheese, perfect for busy weeknights or casual get-togethers.
Ingredients
- 3 cups cooked and shredded chicken (e.g., rotisserie)
- 1 1/2 cups corn kernels (fresh, canned, or frozen)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup salsa (mild or spicy to taste)
- 1 cup sour cream
- 12 oz short pasta (like rotini or penne)
- 1 packet taco seasoning (about 1 oz)
- 2 cups shredded Mexican cheese blend, divided
- Salt to taste (optional)
- Cooking spray or oil for greasing dish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch casserole dish with cooking spray or a light coating of oil.
- Cook the pasta in salted boiling water for 2 minutes less than package instructions. Drain and set aside.
- In a large bowl, mix together sour cream, salsa, and taco seasoning until smooth.
- Add the shredded chicken, corn, black beans, and 1 cup of the cheese to the bowl. Stir to combine.
- Fold in the drained pasta and mix until everything is evenly coated with the sauce.
- Transfer the mixture to the prepared casserole dish and spread it out evenly. Sprinkle the remaining 1 cup of cheese on top.
- Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden. Let rest for 5 minutes before serving.
Notes
- Customize with extra veggies like diced bell peppers or spinach.
- Use hot salsa or add jalapeños for a spicier version.
- Can substitute pasta with cauliflower for a low-carb twist.
- Dairy-free options: use plant-based sour cream and cheese.
London
CNN
—
Opposite a bed in central London, light filters through a stained-glass window depicting, in fragments of copper and blue, Jesus Christ.
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Beirut, Lebanon
CNN
—
A deadly Israeli airstrike on Hezbollah’s stronghold in southern Beirut on Friday has left over a dozen people dead, including a high-ranking Hezbollah commander, sharply escalating the conflict between the two sides and raising fears of all-out war.
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Senior Hezbollah commander Ibrahim Aqil, part of Hezbollah’s elite Radwan Force, was assassinated along with “about 10” other commanders, Israel Defense Forces (IDF) spokesperson Daniel Hagari said, accusing them of planning to raid and occupy communities in Galilee in northern Israel.
Hezbollah confirmed Aqil’s death on Friday, saying he was killed “following a treacherous Israeli assassination operation on 09/20/2024 in the southern suburbs of Beirut.”
According to Hagari, the targeted commanders were “underground underneath a residential building in the heart of the Dahiyeh neighborhood, using civilians as a human shield” at the time of the attack.
Lebanon’s health ministry said at least 14 people were killed and 66 others injured in the airstrike, which leveled a multistory building in a densely populated neighborhood.
Aqil had a $7 million bounty on his head from the United States for his suspected involvement in the 1983 strike on the US Embassy in Beirut, which killed 63 people, as well as the bombing of the Beirut Marine barracks, which killed 241 US personnel later that year.
A CNN team on the ground in Beirut saw a frantic effort to rescue people from underneath the rubble and rush the wounded to hospital. Witnesses said nearby buildings shook for nearly half an hour after the strike, which the IDF said it had carried out at around 4 p.m. local time.
A week of surprise attacks
Friday’s strike marked the fourth consecutive day of surprise attacks on Beirut and other sites across the country, even as Israeli forces continued deadly strikes and operations in Gaza and the occupied West Bank.
The first major attack against Hezbollah this week came Tuesday afternoon when pagers belonging to the militant groups’ members exploded near-simultaneously. The pagers had been used by Hezbollah to communicate after the group’s leader, Hassan Nasrallah, encouraged members to switch to low-tech devices to prevent more of them from being assassinated.
Almost exactly 24 hours later, Lebanon was rocked by a second wave of explosions, after Hezbollah walkie-talkies detonated in Beirut and the south of the country on Wednesday.
At least 37 people were killed, including some children, and more than 3,000 were injured in the twin attacks.
In a United Nations Security Council meeting on Friday, UN human rights chief Volker Turk on Friday warned that the detonation of communication devices could violate international human rights law.
Lebanese Foreign Minister Abdallah Bou Habib and Israeli Ambassador to the UN Danny Danon clashed at the heated meeting, with Bou Habib calling on the council to condemn Israel’s actions and Danon slamming the Lebanese envoy for not mentioning Hezbollah.
Beirut, Lebanon
CNN
—
A deadly Israeli airstrike on Hezbollah’s stronghold in southern Beirut on Friday has left over a dozen people dead, including a high-ranking Hezbollah commander, sharply escalating the conflict between the two sides and raising fears of all-out war.
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Senior Hezbollah commander Ibrahim Aqil, part of Hezbollah’s elite Radwan Force, was assassinated along with “about 10” other commanders, Israel Defense Forces (IDF) spokesperson Daniel Hagari said, accusing them of planning to raid and occupy communities in Galilee in northern Israel.
Hezbollah confirmed Aqil’s death on Friday, saying he was killed “following a treacherous Israeli assassination operation on 09/20/2024 in the southern suburbs of Beirut.”
According to Hagari, the targeted commanders were “underground underneath a residential building in the heart of the Dahiyeh neighborhood, using civilians as a human shield” at the time of the attack.
Lebanon’s health ministry said at least 14 people were killed and 66 others injured in the airstrike, which leveled a multistory building in a densely populated neighborhood.
Aqil had a $7 million bounty on his head from the United States for his suspected involvement in the 1983 strike on the US Embassy in Beirut, which killed 63 people, as well as the bombing of the Beirut Marine barracks, which killed 241 US personnel later that year.
A CNN team on the ground in Beirut saw a frantic effort to rescue people from underneath the rubble and rush the wounded to hospital. Witnesses said nearby buildings shook for nearly half an hour after the strike, which the IDF said it had carried out at around 4 p.m. local time.
A week of surprise attacks
Friday’s strike marked the fourth consecutive day of surprise attacks on Beirut and other sites across the country, even as Israeli forces continued deadly strikes and operations in Gaza and the occupied West Bank.
The first major attack against Hezbollah this week came Tuesday afternoon when pagers belonging to the militant groups’ members exploded near-simultaneously. The pagers had been used by Hezbollah to communicate after the group’s leader, Hassan Nasrallah, encouraged members to switch to low-tech devices to prevent more of them from being assassinated.
Almost exactly 24 hours later, Lebanon was rocked by a second wave of explosions, after Hezbollah walkie-talkies detonated in Beirut and the south of the country on Wednesday.
At least 37 people were killed, including some children, and more than 3,000 were injured in the twin attacks.
In a United Nations Security Council meeting on Friday, UN human rights chief Volker Turk on Friday warned that the detonation of communication devices could violate international human rights law.
Lebanese Foreign Minister Abdallah Bou Habib and Israeli Ambassador to the UN Danny Danon clashed at the heated meeting, with Bou Habib calling on the council to condemn Israel’s actions and Danon slamming the Lebanese envoy for not mentioning Hezbollah.
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