Fiesta Chicken Casserole

I like having easy recipes reachable that dissipate leftover shredded fowl and leftover pasta. I don’t understand about you however I usually appear to have random luggage of leftover pasta from when I didn’t use the whole container.

You’ll only need 2 cups of pasta for this chicken casserole so it’s a super way to expend the ones little amounts. 

i'm able to either use a Rotisserie fowl or leftover shredded/chunked fowl. you may even use a few leftover taco meat too! Shredded beef or something else you have. so long as you operate 2 cups of something meat you choose.

Ingredients

• 2 cups uncooked spiral pasta
• 1 cup sour cream
• 1 cup salsa
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 can (15 oz) corn (drained)
• 1 can (15 oz) black beans (drained & rinsed)
• 2 cups cooked shredded/chunked chicken
• 2 cups shredded cheese

Instructions

1. Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
2. Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
3. While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
4. Drain the pasta when it's done cooking and add into the sour cream mixture. Stir to combine. Add in the corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine. 
5. Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
6. Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted. 

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