Fiesta Chicken Casserole

Fiesta Chicken Casserole is filled with chunks of chicken, tender pasta, corn, black beans, all in a one dish cheesy chicken casserole. Simple to make and a great way to use up leftover chicken or a Rotisserie chicken.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Combine chicken and 1 cup broth in instant pot and pressure cook for 10 minutes; shred with 2 forks

Step 2

Heat oven to 350°. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.

Step 3

Cook pasta, to al dente, according to package directions.

Step 4

Don't forget to salt the pasta water. I use about 1 teaspoon salt.

Step 5

While pasta is cooking, combine sour cream, salsa, taco seasoning, cumin, garlic powder, and onion powder in a large mixing bowl.

Step 6

Drain the pasta (do not rinse) when it's done cooking and add into the sour cream mixture. Stir to combine.

Step 7

Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.

Step 8

Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes.

Step 9

Take the tin foil off and let cook an additional 5 minutes.

Step 10

Garnish with sour cream, tomato, chopped cilantro, and avocado slices if wanted.

Step 11

Leftovers keep well, covered, in the fridge for 3-4 days

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