Fiesta Chicken Casserole
I love having easy recipes on hand that use up leftover shredded chicken
and leftover pasta. I don’t know about you but I always seem to have
random bags of leftover pasta from when I didn’t use the entire box.
You’ll only need 2 cups of pasta for this chicken casserole so it’s a great way to use up those little amounts.
I will either use a Rotisserie chicken or leftover shredded/chunked chicken. You could even use some leftover taco meat too! Shredded pork or whatever else you have. As long as you use 2 cups of whatever meat you choose.
We've been making a lot of Mexican beef casseroles, so I thought it was time to try a Mexican chicken casserole. This is very similar to King Ranch Chicken but with rice.
This is a really quick weeknight meal. I used some leftover rotisserie chicken for the casserole and it came together in less than 5 minutes. This was great! We both cleaned our plates and went back for seconds. It was hard to stop eating. It was even good the next day for lunch. Next time I make this (there will be a next time) I might use Doritos instead of plain tortilla chips. I think that would put this over the top!
How to make a fiesta chicken casserole
Cook the pasta according to the package directions.
While it’s cooking mix the salsa, sour cream, and spices in a large mixing bowl.
Add the drained and warm pasta into the sour cream mix and stir together.
Add in the corn, black beans, chicken, and 1 cup of the cheese. Give it a good stir and then spread into a 9×13 casserole dish and sprinkle the remaining cheese on top.
Cover with tin foil and let it bake.
I love to top this casserole with chopped tomato, green onion or cilantro, and avocado slices.
Ingredients
How to Make It
You’ll only need 2 cups of pasta for this chicken casserole so it’s a great way to use up those little amounts.
I will either use a Rotisserie chicken or leftover shredded/chunked chicken. You could even use some leftover taco meat too! Shredded pork or whatever else you have. As long as you use 2 cups of whatever meat you choose.
We've been making a lot of Mexican beef casseroles, so I thought it was time to try a Mexican chicken casserole. This is very similar to King Ranch Chicken but with rice.
This is a really quick weeknight meal. I used some leftover rotisserie chicken for the casserole and it came together in less than 5 minutes. This was great! We both cleaned our plates and went back for seconds. It was hard to stop eating. It was even good the next day for lunch. Next time I make this (there will be a next time) I might use Doritos instead of plain tortilla chips. I think that would put this over the top!
How to make a fiesta chicken casserole
Cook the pasta according to the package directions.
While it’s cooking mix the salsa, sour cream, and spices in a large mixing bowl.
Add the drained and warm pasta into the sour cream mix and stir together.
Add in the corn, black beans, chicken, and 1 cup of the cheese. Give it a good stir and then spread into a 9×13 casserole dish and sprinkle the remaining cheese on top.
Cover with tin foil and let it bake.
I love to top this casserole with chopped tomato, green onion or cilantro, and avocado slices.
Ingredients
- cost per recipe: $23.47
- 1 jar (16 ounces) Pace® Picante Sauce - Medium
- 1 can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 1 cup sour cream
- 2 cups shredded Cheddar cheese (about 8 ounces)
- 2 packages (12 ounces each ) frozen whole kernel corn
- 2 cans (12.5 ounces each ) Swanson® Premium White Chunk Chicken Breast in Water, drained
- 1 can (about 15 ounces) black beans, rinsed and drained
- 1 package (about 14 ounces) refrigerated pie crust (2 crusts), at room temperature
How to Make It
- Heat the oven to 400°F.
- Stir the picante sauce, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 3-quart shallow baking dish.
- Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust. Press the crust to the rim to seal. Cut several slits in the crust.
- Bake for 40 minutes or until the crust is golden brown.
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