Chicken Taco Noodle Casserole
If you love fajitas as much as The Man does, you'll love this easy noodly casserole take on the old classic!
2 pounds Boneless/Skinless Chicken Thighs
1/4 Cup Taco Seasoning
4 Bell Peppers (chopped)(any color works)
1 Large Onion (chopped)
2 Tablespoons Olive Oil
2 10.75oz cans Cream of Mushroom Soup
1 16oz Container Sour Cream
1 120z Package Egg Noodles
2 Cups Shredded Mexican Cheese Blend
Preheat oven to 350 degrees.
Lightly spray a 9x13 casserole dish with cooking spray.
Cook egg noodles according to package directions. Drain, and set aside.
Cut chicken into bite-size pieces.
Toss with taco seasoning.
In a large skillet, heat olive oil over medium-high heat.
Add peppers and onions to the skillet. Cook 3-5 minutes.
Add taco-coated chicken to skillet. Cook for an additional 5-8 minutes.
In a large bowl, combine Cream of Mushroom Soup, Sour Cream, and 1/2 the Shredded Cheese.
Stir in chicken and vegetables.
Stir in cooked noodles.
Pour into prepared 9x13 casserole dish.
Top with remaining cheese.
Bake for 25-30 minutes, until bubbly.
Notes: The longer your leftovers sit, the spicier this recipe becomes.
--Recipe can be made ahead and refrigerated, or frozen for later.
--To bake after freezing, defrost completely and bake as directed above.