Fiesta Ranch Chicken Pasta Casserole
This Fiesta Ranch Chicken Pasta Casserole is SO comforting! Creamy, cheesy, and bursting with zesty fiesta flavor, perfect for family dinners or potlucks.
Equipment
- Large Pot
- Large Mixing Bowl
- 9x13 inch Baking Dish
- Whisk
- Spoon or spatula
Ingredients
- 2 cups cooked chicken cubed
- 16 ounces Penne Pasta
- 1 pint heavy whipping cream
- 4 ounces cream cheese
- 1 cup grated parmesan cheese
- 1 packet Hidden Valley Dips Fiesta Ranch mix
- 15 ounces black beans drained and rinsed
- 2 cups mozzarella cheese shredded
- green onions sliced, for garnish
- diced tomatoes for garnish
Instructions
- Preheat your oven to 350°F (175°C) to ensure even cooking.
- In a large pot, bring water to a boil and cook the Penne pasta according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, whisk together the heavy whipping cream, cream cheese, grated parmesan cheese, and the packet of Fiesta Ranch mix until smooth and well combined.
- Add the cooked chicken, black beans, and drained pasta to the creamy sauce. Gently fold everything together until evenly coated.
- Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- Sprinkle shredded mozzarella cheese generously over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let cool for a few minutes. Garnish with sliced green onions and diced tomatoes before serving.
Notes
- This casserole can be made ahead; prepare up to baking, cover, and refrigerate for up to 24 hours.
- Add extra vegetables like bell peppers or corn for more flavor and nutrition.
- For added heat, include diced jalapeños or a sprinkle of cayenne pepper in the sauce.
- Double the recipe easily by using a larger or multiple baking dishes for bigger gatherings.
- Leftovers store well in the fridge for 3-4 days and freeze up to three months.