Fiesta Chicken Pasta Bake
This Fiesta Chicken Pasta Bake is creamy, spicy, and cheesy. Your family will love this easy Mexican dinner. I'm always looking for an easy weeknight dinner and this Fiesta Chicken Pasta Bake is so easy!
Ingredients
- 8 ounces fusili pasta, , uncooked (can also use any other pasta shape)
- 1 cup thick and chunky salsa
- 1 cup sour cream
- 1 tablespoon Old El Paso taco seasoning
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained and rinsed
- 2 cups cooked and shredded chicken, (rotisserie chicken works well here)
- 2 cups shredded Monterey Jack and Cheddar cheese, , divided (or use all cheddar)
- (optional) cilantro or sliced green onions for garnish
Instructions
- Cook pasta al dente according to package instructions. Will yield about 4 cups cooked pasta. Drain and cool.
- Preheat oven to 350 degrees. In a large bowl stir together the salsa, sour cream, and taco seasoning. Add the cooked pasta and stir to coat.
- Add the corn, black beans, chicken, and 1 cup of the cheese. Toss to combine and pour into a 9x13 baking dish. Sprinkle remaining 1 cup of cheese on top.
- Cover with foil and bake for 20 minutes. Take off foil and bake for an additional 5-10 minutes or until cheese is bubbly. Garnish with cilantro or green onions if desired.