Ingredients
Main Ingredients
- 8 ounces pasta (uncooked)
- 3 cups chicken (cooked, shredded)
- 10 ounces Rotel tomatoes
- 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
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pasta casserole.
- Cook the pasta: Follow the package instructions to cook the pasta until al dente. Drain and set aside.
- Reserve ingredients: Set aside 1 cup of shredded cheese, ¼ cup of sliced black olives, and some cilantro for garnishing the finished dish.
- Combine ingredients: In a large mixing bowl, combine the cooked shredded chicken, Rotel tomatoes, sour cream, drained corn, rinsed black beans, green chilis, cream of chicken soup, ground cumin, garlic salt, and the remaining black olives and cheese.
- Mix in pasta: Add the cooked pasta to the bowl and gently mix all ingredients until everything is evenly combined.
- Assemble in baking dish: Pour the pasta mixture into a 9 x 13-inch baking dish, spreading it out evenly. Top with the reserved shredded cheese and cover the dish tightly with aluminum foil.
- Bake: Bake in the preheated oven for 20 minutes. Then remove the foil and bake uncovered for an additional 5 minutes to allow the cheese to brown and become bubbly.
- Serve: Remove the casserole from the oven and garnish with the reserved black olives and fresh cilantro. Serve hot, optionally accompanied by avocado slices and salsa for extra flavor.
Notes
- For best results, use cooked, shredded chicken such as rotisserie or leftover chicken breasts.
- You can substitute Rotel tomatoes with diced tomatoes and green chilies if unavailable.
- Drain the corn and rinse the black beans well to reduce excess moisture in the bake.
- This dish can be prepared in advance, assembled, and refrigerated before baking.
- To make it spicier, add chopped jalapeños or extra green chilies.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
