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Mexican Chicken Pasta Bake Recipe

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4.4 from 71 reviews

This Mexican Chicken Pasta Bake is a flavorful and hearty casserole that combines tender shredded chicken, rotel tomatoes, black beans, corn, and Mexican spices with pasta and a creamy cheese sauce. Baked to perfection with a melted cheese topping, it’s an easy one-dish meal that’s perfect for family dinners or meal prepping.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Main Ingredients

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

Instructions

  1. Preheat Oven: Preheat the oven to 350 degrees F to prepare for baking the casserole.
  2. Cook Pasta: Cook the pasta according to package directions until al dente. Drain well.
  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 the cooked shredded chicken, Rotel tomatoes, sour cream, drained corn, drained and rinsed black beans, sliced black olives (except reserved amount), diced green chilis, cream of chicken soup, ground cumin, and garlic salt.
  5. Mix in Pasta: Add the cooked pasta to the mixture and stir gently to evenly combine all ingredients.
  6. Assemble Casserole: Pour the mixture into a 9 x 13-inch baking dish and spread evenly. Sprinkle the reserved 1 cup cheese over the top and cover the baking dish with aluminum foil.
  7. Bake Covered: Bake in the preheated oven for 20 minutes covered with the foil to heat everything through and allow flavors to meld.
  8. Bake Uncovered: Remove the foil and bake for an additional 5 minutes to melt and lightly brown the cheese topping.
  9. Serve: Remove from oven and garnish with the reserved black olives and fresh cilantro. Serve warm. Optional accompaniments include avocado slices and salsa for added freshness and flavor.

Notes

  • Drain and rinse black beans well to reduce sodium if preferred.
  • Cilantro can be omitted if you’re not a fan or substituted with fresh parsley.
  • Using rotisserie chicken is a convenient shortcut for cooked shredded chicken.
  • For a spicier kick, add additional diced jalapeños or use spicy Rotel tomatoes.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/mexican-chicken-pasta-bake-recipe-2/