Chicken Fiesta Casserole
This creamy chicken casserole will make for an easy dinner tonight. Serve with rice, pasta, spoon into taco shells, or scoop with nachos and chips.
Servings: 6 Servings
Calories: 428kcal
Ingredients
- 2 cups uncooked pasta
- 3 cups cooked chicken
- 1 can (15 ounces) corn kernels , drained and rinsed
- 1 can (4 ounces) diced chiles , drained
- 1 can (15 ounces) black beans , drained and rinsed
- 1 jar (16 ounce) salsa , use your favorite
- 1 small onion finely diced
- 1 bell pepper finely diced
- 1 block (8 ounces) cream cheese , softened
- 1 can cream of chicken soup
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ¼- ⅓ cup cilantro chopped optional
- 2 cups Colby jack shredded
Instructions
- Cook pasta in a pot of salty water 1 minute less that the package directions. Drain.
- Preheat oven to 350F
- In a small bowl mix together cream cheese and cream of chicken soup.
- In a large bowl, combine pasta, cooked chicken, corn, beans, chiles, salsa, onion, peppers, cream cheese mixture and mix all well together.
- Mix in paprika, cumin and cilantro. Taste to adjust seasoning.
- Pour the mixture into a 13x9 baking casserole and top with shredded cheese.
- Bake for 20-30 minutes or until casserole is bubbly and cheese melts.
Notes
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 428kcal | Carbohydrates: 23g | Protein: 33g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 100mg | Sodium: 686mg | Potassium: 365mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1381IU | Vitamin C: 27mg | Calcium: 333mg | Iron: 2mg
