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  • Luanne

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!


Ingredient List:

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


  1. Preheat oven to 350 degrees.

  2. Lightly spray a 9x13 casserole dish with cooking spray.

  3. Cook egg noodles according to package directions. Drain, and set aside.

  4. Cut chicken into bite-size pieces.

  5. Toss with taco seasoning.

  6. In a large skillet, heat olive oil over medium-high heat.

  7. Add peppers and onions to the skillet. Cook 3-5 minutes.

  8. Add taco-coated chicken to skillet. Cook for an additional 5-8 minutes.

  9. In a large bowl, combine Cream of Mushroom Soup, Sour Cream, and 1/2 the Shredded Cheese.

  10. Stir in chicken and vegetables.

  11. Stir in cooked noodles.

  12. Pour into prepared 9x13 casserole dish.

  13. Top with remaining cheese.

  14. 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.

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