FIESTA CHICKEN CASSEROLE

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I tried this with leftover rotisserie chicken and black beans. It was very good and very easy. I used a spiral brown rice pasta and Rotel tomatoes and chilies rather than salsa. I think next time I'll top it with crumbly Mexican cheese. Leftovers were also very good.

Recipe Apdated From:housemoms.com

Ingredients

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

Instructions

• First, Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside. 
• Then, Cook pasta according to package directions. Don't forget to salt the pasta water. I use about 1 teaspoon salt. 
• While pasta is cooking, combine sour cream, salsa, cumin, garlic powder, and onion powder in a large mixing bowl.
• 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. 
• Pour into the baking dish and sprinkle the remaining cheese on top. Cover with tin foil and cook for 20 minutes. 
• Take the tin foil off and let cook an additional 5 minutes. Garnish with green onions, tomato, and avocado slices if wanted.