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

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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.