Tuesday, November 12, 2019
I love having easy recipes on hand that use up leftover shredded chicken and leftover pasta. I don’t know about you but I always seem to have random bags of leftover pasta from when I didn’t use the entire box. You’ll only need 2 cups of pasta for this chicken casserole so it’s a great way to use up those little amounts.
I will either use a Rotisserie chicken or leftover shredded/chunked chicken. You could even use some leftover taco meat too! Shredded pork or whatever else you have. As long as you use 2 cups of whatever meat you choose.
Course : Main Course
Prep Time : 15 minutes
Cook Time: 25 minutes
Total Time : 40 minutes
Servings : 8
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
- Heat oven to 350 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
- 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.
