Pin It The first time I threw this together, I was staring at a half-empty jar of salsa and leftover rotisserie chicken from taco Tuesday. My kids were already asking whats for dinner and I was too tired to make another elaborate meal. I dumped everything into a baking dish with some pasta and cheese, crossing my fingers it would work. That night my daughter actually asked if we could have it again tomorrow, and now its the most requested meal in our house.
Last winter during a snowstorm, my neighbor called to say she was sick and couldnt cook for her family. I doubled this recipe and sent it over with my husband. She texted me later saying her picky toddler ate three helpings and asked for seconds. Now whenever anyone in the neighborhood needs a comfort meal, this is what I bring.
Ingredients
- 300 g (10 oz) penne or rigatoni pasta: The ridges and tubes catch all that cheesy sauce perfectly, and these shapes hold up beautifully during baking without getting mushy
- 2 cups cooked chicken breast, shredded or cubed: Rotisserie chicken works brilliantly here, or use leftover grilled chicken from earlier in the week
- 1 can (400 g/15 oz) black beans, drained and rinsed: These add protein and make the dish feel substantial and satisfying
- 1 cup corn kernels: Fresh, frozen, or canned all work well and bring little bursts of sweetness throughout
- 1 small red bell pepper, diced: This adds color and a subtle sweetness that balances the spices
- 1 small onion, finely chopped: Yellow onion works great, but red onion adds a nice bite if you prefer
- 2 cups (500 ml) tomato salsa: This is your flavor base so use one you really love whether mild or spicy
- 1/2 cup (120 ml) sour cream: This creates the creamy, tangy element that pulls everything together
- 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor punch and melts beautifully
- 1/2 cup shredded Monterey Jack cheese: This melts into gorgeous gooey strands and adds mild creaminess
- 1 tsp ground cumin: This gives that authentic Tex-Mex flavor foundation
- 1 tsp chili powder: Adjust this up or down based on your familys heat preference
- 1/2 tsp smoked paprika: This adds a subtle smoky depth that makes the dish taste like it cooked all day
- 1/2 tsp salt: Adjust based on how salty your salsa and chicken already are
- 1/4 tsp black pepper: Freshly ground adds the best brightness
- Fresh cilantro, chopped: This adds fresh brightness on top if you want to garnish
- Sliced jalapeños: Optional for those who want extra heat on their portion
- Lime wedges: A squeeze of lime right before serving cuts through the richness beautifully
Instructions
- Get your oven ready:
- Preheat oven to 200°C (400°F) and lightly grease a large baking dish about 9x13 inches
- Cook the pasta:
- Boil pasta in salted water until just al dente, then drain well
- Soften the vegetables:
- Sauté onion and bell pepper in a large skillet over medium heat for 3-4 minutes until they start to soften and smell fragrant
- Build the flavor base:
- Add chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet
- Create the sauce:
- Stir in salsa and sour cream until everything is well combined and creamy, then remove from heat
- Combine everything:
- Mix cooked pasta with the chicken mixture in a large bowl, then add 1 cup cheddar and 1/4 cup Monterey Jack
- Assemble the bake:
- Transfer mixture to your prepared baking dish and sprinkle remaining cheese evenly across the top
- Bake until bubbly:
- Bake for 20-25 minutes until cheese is melted, bubbly, and starting to turn golden in spots
- Let it rest:
- Wait 5 minutes before serving so everything sets slightly and is easier to scoop
Pin It My husband usually complains about casseroles but this one won him over completely. He now requests it for football Sundays and says the leftovers are even better than the first night. Thats the true test of a great dish in our house.
Make It Your Own
Ive experimented with different proteins over the years and found that ground beef works surprisingly well here. Just brown it with the onions and bell peppers at the start. Sometimes I use shredded Mexican cheese blend when I want to switch things up.
Freezing Instructions
This has saved me on countless busy weeknights. I assemble everything right up until baking, then wrap the dish tightly and freeze. When I need it, I bake it straight from frozen, just adding about 15-20 minutes to the cooking time and covering with foil for the first half.
Serving Suggestions
A crisp green salad with lime vinaigrette cuts through the richness beautifully. I also like serving warm tortillas on the side for scooping up every last bite. Simple steamed broccoli or roasted zucchini rounds out the meal nicely.
- Set up a toppings bar so everyone can customize their portion
- Crushed tortilla chips on top add amazing crunch
- Extra sour cream on the side never hurts
Pin It This is one of those recipes that proves simple ingredients can create something extraordinary. Hope it becomes a staple in your kitchen like it has in ours.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire bake up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if baking directly from refrigerated state.
- → What can I substitute for the chicken?
Cooked turkey, ground beef, or pulled pork work wonderfully. For vegetarian options, use extra black beans, chickpeas, or roasted vegetables in place of the protein.
- → How do I adjust the spice level?
Use mild or hot salsa depending on preference. Add fresh jalapeños to the filling or garnish for extra heat, or reduce chili powder and paprika for a milder version.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a 180°C oven for 15-20 minutes until warmed through, or microwave individual portions.
- → Can I make this gluten-free?
Absolutely. Simply substitute gluten-free pasta and verify that your salsa brand is gluten-free, as some may contain thickeners or additives. All other ingredients are naturally gluten-free.
- → What ingredients can I customize?
You can easily swap vegetables like zucchini or spinach, adjust cheese types, use different beans, or add cilantro-lime rice to the filling. The base technique remains the same.