Save to Pinterest The kitchen was chaotic that Tuesday evening, my roommate dancing to 80s music while I frantically searched for something to feed four unexpected guests. I halfheartedly threw ingredients onto the counter and ended up with this beautiful mess of a casserole. Everyone went quiet for the first bite, then someone actually asked for seconds before even finishing the first serving.
I brought this to a potluck last winter and watched three different people ask for the recipe before dessert was even served. My brother texted me the next day saying his kids polished off the leftovers before he could get any.
Ingredients
- 300 g penne or rigatoni pasta: The ridges catch all that sauce and cheese beautifully
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here if you want to skip cooking meat
- 1 can black beans: Rinse them well or your sauce will turn an odd gray color
- 1 cup corn kernels: Frozen corn is actually sweeter than fresh in this application
- 1 small red bell pepper: Adds little pops of sweetness against all the savory elements
- 1 small onion: Yellow onion works but red adds beautiful color flecks
- 2 cups tomato salsa: Use your favorite brand or homemade chunky salsa
- 1/2 cup sour cream: Full fat makes the sauce velvety, low fat works but is less luxurious
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor punch
- 1/2 cup shredded Monterey Jack cheese: This melts into gorgeous pools on top
- 1 tsp ground cumin: The backbone of that TexMex flavor profile
- 1 tsp chili powder: Not actually very spicy, just deeply flavorful
- 1/2 tsp smoked paprika: This ingredient is what makes people ask what your secret is
- 1/2 tsp salt: Adjust based on how salty your salsa is
- 1/4 tsp black pepper: Freshly ground makes a noticeable difference
- Fresh cilantro, jalapeños, lime wedges: These garnishes make it feel restaurant worthy
Instructions
- Get your oven ready:
- Preheat to 200°C and grab a 9x13 baking dish, giving it a quick coat of cooking spray or butter
- Cook the pasta:
- Boil those noodles until just barely al dente, they will cook more in the oven so do not overdo it now
- Soften the aromatics:
- Sauté your onion and bell pepper in a skillet until they smell amazing and look translucent
- Build the flavor base:
- Toss in the chicken, beans, corn and all those spices, letting everything get friendly for about two minutes
- Create the sauce:
- Stir in the salsa first, then fold in the sour cream last so it does not break from high heat
- Bring it all together:
- Dump your cooked pasta into a giant bowl, pour in that chicken mixture and most of the cheese
- Assemble the masterpiece:
- Spread everything into your prepared dish and scatter the remaining cheese across the top like a blanket
- Let the oven work its magic:
- Bake for 20 to 25 minutes until you see bubbly edges and golden brown spots
- The hardest part:
- Wait five full minutes before serving, this helps portions hold together when you scoop them
Save to Pinterest The first time I made this, I accidentally forgot to rinse the beans and ended up with grayish pasta sauce. My husband ate it anyway and said he actually preferred the rustic look, but I learned my lesson about drainage.
Making It Your Own
Substitute ground beef or turkey for the chicken if you prefer a heartier meat texture. I have made this with leftover roasted turkey and it works beautifully. For a vegetarian version, double the beans and add some sautéed mushrooms.
Freezing Instructions
Assemble everything up to the baking step and wrap the dish tightly with foil before freezing. When you are ready to eat, thaw overnight in the refrigerator then bake as directed. You may need an extra 5 to 10 minutes if it is still cold in the center.
Serving Suggestions
This dish is quite filling on its own but pairs beautifully with a simple green salad dressed with lime vinaigrette. A side of warm tortillas or garlic bread never hurt anyone either.
- Serve with extra sour cream and hot sauce on the table
- A cold beer or crisp white wine cuts through the richness
- Squeeze fresh lime over individual portions right before eating
Save to Pinterest Hope this becomes your goto dinner for busy weeknights and unexpected gatherings alike.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, assemble the entire bake up to 8 hours ahead. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if starting from cold.
- → What type of salsa works best?
Medium salsa provides balanced flavor. Use mild for less heat or hot for spicier results. Fresh chunky salsa works beautifully and adds texture.
- → Can I substitute the chicken?
Absolutely. Cooked ground beef, turkey, or shredded pork are excellent alternatives. Maintain the same 2-cup quantity for consistent results.
- → How do I store and reheat leftovers?
Cover and refrigerate for up to 4 days. Reheat in a 175°C oven covered with foil for 15-20 minutes. Freezes well for up to 2 months.
- → Is this gluten-free?
Use gluten-free pasta to make it suitable for gluten-free diets. Verify that salsa and other packaged ingredients are certified gluten-free.
- → What pasta shape works best?
Penne or rigatoni are ideal as their ridges and tubes hold the sauce well. Any short pasta shapes work; avoid thin pasta like angel hair.