This Chicken Fajita Noodle Casserole is a one-pan meal that will satisfy your cravings for a hearty and delicious dinner. With its combination of tender chicken, sautéed bell peppers and onions, and creamy sauce, this casserole is a sure crowd-pleaser. It’s perfect for busy weeknights or when you’re craving comfort food.
This Chicken Fajita Noodle Casserole recipe has been a favorite of my little family for years. My husband loves the flavors of fajitas, but sometimes he craves something a bit more comforting. This recipe has become a staple in our household, as it combines the best of both worlds – the comforting taste of creamy noodles and the bold flavors of fajitas. We love how easy it is to make and how it leaves us with minimal dishes to clean. Plus, it’s a great way to sneak in some vegetables into our diet!
Why This Chicken Fajita Noodle Casserole is a Must-Try
- This recipe is a one-pan meal, perfect for busy weeknights or when you don’t want to spend too much time in the kitchen.
- The combination of tender chicken, sautéed bell peppers and onions, and a creamy sauce is simply irresistible.
- The fajita seasoning adds bold flavors to the dish, making it a crowd-pleaser.
- This casserole is topped with a generous amount of Mexican cheese blend, which melts beautifully in the oven, giving the dish a gooey, cheesy texture.
Ingredients:
- 570g boneless chicken breast or tenders
- 1 (1-oz) package fajita seasoning
- 2 bell peppers chopped (red, yellow, green)
- 1/2 large onion, chopped
- 30ml olive oil
- 2 (10.75-oz) cans cream of chicken soup
- 1 (16-oz) container sour cream
- 340g egg noodles
- 226g shredded Mexican cheese blend, divided
Directions:
- Preheat the oven to 350ºF (175ºC). Lightly spray a 9×13-inch (23x33cm) pan with cooking spray.
- Cook the egg noodles according to package directions. Drain and set aside.
- Cut the chicken into small bite-sized pieces. Toss with fajita seasoning. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add peppers and onions. Cook for 3 to 5 minutes. Add fajita coated chicken and cook for an additional 5 minutes.
- In a large bowl, combine cream of chicken soup, sour cream, and 1-1/2 cups of cheese. Stir in cooked chicken and vegetables.
- Stir in cooked noodles. Pour into the prepared 9×13-inch pan. Top with remaining cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
Notes:
- You can use any color of bell peppers you prefer or have on hand.
- You can use any type of shredded cheese you like instead of the Mexican cheese blend.
- For a healthier version, you can use low-fat or fat-free cream of chicken soup and sour cream.
Chicken Fajita Noodle Casserole - A Cheesy and Creamy Delight!
Ingredients
- 570 g boneless chicken breast or tenders
- 1 1-oz package fajita seasoning
- 2 bell peppers chopped red, yellow, green
- 1/2 large onion chopped
- 30 ml olive oil
- 2 10.75-oz cans cream of chicken soup
- 1 16-oz container sour cream
- 340 g egg noodles
- 226 g shredded Mexican cheese blend divided
Instructions
- Preheat the oven to 350ºF (175ºC). Lightly spray a 9×13-inch (23x33cm) pan with cooking spray.
- Cook the egg noodles according to package directions. Drain and set aside.
- Cut the chicken into small bite-sized pieces. Toss with fajita seasoning. Set aside.
- In a large skillet, heat olive oil over medium-high heat. Add peppers and onions. Cook for 3 to 5 minutes. Add fajita coated chicken and cook for an additional 5 minutes.
- In a large bowl, combine cream of chicken soup, sour cream, and 1-1/2 cups of cheese. Stir in cooked chicken and vegetables.
- Stir in cooked noodles. Pour into the prepared 9×13-inch pan. Top with remaining cheese.
- Bake for 25-30 minutes, until bubbly and golden on top.
Notes
You can use any type of shredded cheese you like instead of the Mexican cheese blend.
For a healthier version, you can use low-fat or fat-free cream of chicken soup and sour cream.