Pasta Chicken Taco Bake

READY IN: 1hr 25mins


  • 8 -10
    ounces penne pasta (cooked to only firm-tender, drained and set aside)
  • 2
    lbs uncooked ground chicken (can use ground beef also)
  • 1
    large onion, chopped
  • 1
    tablespoon fresh minced garlic (optional or to taste, but good to use!)
  • 1 12
    cups water (more if needed, can use low-sodium chicken broth in place of water if desired, or use half of each)
  • 1
    (1 ounce) package taco seasoning mix (or use my own Kittencal's Taco Seasoning Mix)
  • 2
    (11 ounce) cans whole kernel corn (use the corn mixed with sweet peppers if possible)
  • 2 12
    cups sliced pitted olives (use the large green pimento-stuffed, also you can use black)
  • 3
    cups grated cheddar cheese (or to taste)
  • 1 14
    cups salsa (or to taste)
  • 2
    (4 ounce) cans green chili peppers, drained
  • salt and pepper (optional)
  • 1
    small green bell pepper, chopped (optional)


  • Grease a 3-quart casserole dish.
  • In a skillet cook the ground chicken with onion and garlic until brown.
  • Stir in water (or chicken broth if using) and taco seasoning mix; bring to boil, reduce heat and simmer uncovered for about 10-12 minutes stirring occasionally.
  • Stir in cooked pasta, corn, olives and half of the shredded cheese, salsa, chile peppers and green bell pepper (if using); mix to combine.
  • Transfer the mixture to a prepared baking dish.
  • Set oven to 350°F.
  • Bake covered for about 35 minutes, then remove from oven and sprinkle the remaining cheese on top.
  • Return to oven and bake uncovered for another 10-15 minutes.