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Mexican Chicken Pasta Casserole

Close-up of a bubbling Mexican chicken pasta casserole with melted cheese, black beans, and corn.
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A cheesy, Tex-Mex pasta bake with chicken, corn, and black beans, perfect for a family-friendly weeknight meal.

Ingredients

Scale
  • 1 pound pasta, cooked
  • 1 pound cooked chicken, shredded
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (16 ounce) jar salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the cooked pasta, shredded chicken, black beans, corn, salsa, sour cream, chili powder, cumin, salt, and pepper.
  3. Stir until all ingredients are well combined.
  4. Pour the mixture into a greased 9×13 inch baking dish.
  5. Top with shredded cheddar and Monterey Jack cheeses.
  6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  7. Let stand for 5 minutes before serving.

Notes

  • For a spicier casserole, use a hot salsa or add a pinch of cayenne pepper.
  • You can substitute rotisserie chicken for convenience.
  • This casserole freezes well; assemble and freeze before baking, then thaw and bake as directed, adding extra baking time if needed.

Nutrition

Find it online: https://delicerecipe.com/mexican-chicken-pasta-casserole/