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Mexican Chicken Pasta Casserole Recipe

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4.3 from 25 reviews

A flavorful and comforting Mexican Chicken Pasta Casserole combining shredded chicken, Rotel tomatoes, black beans, corn, olives, and a creamy mixture with a Mexican cheese blend, baked to perfection for a cheesy, hearty meal.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 8 Ounces pasta, uncooked
  • 3 Cups cooked, shredded chicken
  • 10 Ounces Rotel tomatoes
  • 1 Cup sour cream
  • 1 Can (15-Ounce) whole kernel corn, drained
  • 1 Can (15-Ounce) black beans, drained and rinsed
  • ¾ Cup black olives, sliced
  • 1 Can (7-Ounce) diced green chilis
  • 1 Can (10 ¾-Ounce) cream of chicken soup
  • 1 Teaspoon ground cumin
  • 1 Teaspoon garlic salt
  • 2 Cups shredded Mexican cheese blend
  • Cilantro, for garnish

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
  2. Cook Pasta: Boil pasta according to package directions until al dente, then drain.
  3. Reserve Ingredients: Set aside 1 cup of shredded cheese, ¼ cup sliced black olives, and some cilantro for garnish later.
  4. Combine Ingredients: In a large mixing bowl, combine shredded chicken, Rotel tomatoes, sour cream, drained corn, drained and rinsed black beans, green chilis, cream of chicken soup, ground cumin, garlic salt, and the remaining cheese and black olives.
  5. Add Pasta: Mix the cooked pasta into the combined ingredients thoroughly, ensuring even distribution.
  6. Prepare for Baking: Pour the mixture into a 9 x 13-inch baking dish and spread evenly to create a uniform casserole layer.
  7. Top and Cover: Sprinkle the reserved 1 cup of cheese evenly over the top of the casserole and cover the dish tightly with tin foil.
  8. Bake Covered: Place the covered casserole in the oven and bake for 20 minutes to heat through and melt the cheese.
  9. Uncover and Finish Baking: Remove the tin foil and bake for an additional 5 minutes to allow the cheese on top to brown slightly.
  10. Serve: Remove from oven and garnish with the reserved black olives and fresh cilantro. Optionally serve with avocado slices and salsa for extra flavor.

Notes

  • Drain beans and corn well to prevent the casserole from becoming watery.
  • Mix cheese in and on top to ensure cheesy goodness throughout the dish.
  • Let the casserole rest before serving; this helps it set and makes slicing easier.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

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