It’s a party in a casserole! Our new Chicken Fiesta Bake is here and ready for you to try!
Jon and I used to buy a spicy chicken casserole with cheese and tortilla chips from one of the warehouse clubs. It was so good. After a while, they stopped selling the casserole. We were pretty disappointed, but as with a lot of meals, I was able to make my own version of it right in our own kitchen!
The Chicken Fiesta Bake can be made a day ahead and then baked when ready. All you have to do is store in the refrigerator until you’re ready to bake. I haven’t tried to freeze this meal yet, but if you try it, please let me know your results. I’m sure there are others who would love to know 🙂
Ingredients:
2 boneless, skinless chicken breasts, seasoned with salt and pepper, and grilled
1- 10.75 oz can condensed cream of chicken soup (reduced fat or reduced sodium is okay)
½ cup salsa
1 tsp hot sauce
½ cup canned diced tomatoes
½ cup chili black beans
½ cup frozen corn kernels
¼ cup ranch dressing
1 tsp ground cumin
2 tsp ground paprika
2 cups uncooked pasta (use your favorite shape)
1 and ½ cups shredded cheddar cheese, set aside ½ cup
1 cup crushed tortilla chips
Optional, but highly recommended garnishes:
Freshly sliced avocado
Jalapeno slices
Sour cream or ranch dressing
Extra shredded cheese
Hot sauce
Start by grilling your chicken. Once it is cooked through, remove from heat and allow it to cool.
Cut the chicken into bite-size pieces and set aside.
Cook the pasta according to package instructions, and drain.
While the pasta is cooking, combine the cream of chicken soup, salsa, hot sauce, diced tomatoes, cumin, and paprika.
Stir in the ranch dressing.
Stir in ½ cup shredded cheese.
Fold in the beans, corn, and chicken.
Fold in the cooked pasta.
Transfer to a casserole baking dish.
Sprinkle the remaining 1 cup of shredded cheese on top of the casserole.
Top with crushed tortilla chips.
Bake on 375 degrees Fahrenheit for 35-45 minutes.
Remove the casserole from the oven and allow to rest for about 5-10 minutes.
Serve in bowls with desired garnishes. The Chicken Fiesta Bake makes about 6 servings.
Recipe without photos:
Ingredients:
2 boneless, skinless chicken breasts, seasoned with salt and pepper, and grilled
1- 10.75 oz can condensed cream of chicken soup (reduced fat or reduced sodium is okay)
½ cup salsa
1 tsp hot sauce
½ cup canned diced tomatoes
½ cup chili black beans
½ cup frozen corn kernels
¼ cup ranch dressing
1 tsp ground cumin
2 tsp ground paprika
2 cups uncooked pasta (use your favorite shape)
1 and ½ cups shredded cheddar cheese, set aside ½ cup
1 cup crushed tortilla chips
Optional, but highly recommended garnishes:
Freshly sliced avocado
Jalapeno slices
Sour cream or ranch dressing
Extra shredded cheese
Hot sauce
Start by grilling your chicken. Once it is cooked through, remove from heat and allow it to cool. Cut the chicken into bite-size pieces and set aside.
Cook the pasta according to package instructions, and drain.
While the pasta is cooking, combine the cream of chicken soup, salsa, hot sauce, diced tomatoes, cumin, and paprika. Stir in the ranch dressing and ½ cup shredded cheese.
Fold in the beans, corn, chicken, and the cooked pasta.
Transfer to a casserole baking dish. Sprinkle the remaining 1 cup of shredded cheese on top of the casserole. Top with crushed tortilla chips. Bake on 375 degrees Fahrenheit for 35-45 minutes.
Remove the casserole from the oven and allow to rest for about 5-10 minutes.
Serve in bowls with desired garnishes. The Chicken Fiesta Bake makes about 6 servings.
