I decided to make a Chicken Fajita Noodle Casserole. Chicken Fajitas are my favorite Mexican dish, so I was excited to see how the casserole turned out. Well, it turned out delicious! I mean seriously delicious! Chicken, fajita seasoning, bell peppers, onions, noodles, sour cream, cream of chicken soup and cheese! How could it be bad?!?!?!
I used a package of No Yolks® Extra Broad Noodles in this casserole. I love using No Yolks® in all my noodle casseroles. The noodles are cholesterol free noodles that are always smooth, firm and delicious.
This Chicken Fajita Noodle Casserole can be made ahead of time and refrigerated or frozen for later. This makes a ton, so you can split it between two pans and freeze one for later. LOVE being able to pull a casserole out of the freezer for a quick weeknight meal!
There’s No Yolks and No Other.
serves 8 - 10
- 1-1/4 pounds boneless chicken (breast or tenders)
- 1 (1-oz) package fajita seasoning
- 2 bell peppers, chopped (red, yellow, green)
- 1/2 large onion, chopped
- 2 Tbsp olive oil
- 2 (10.75-oz) cans cream of chicken soup
- 16 oz sour cream
- 1 (12-oz) package No Yolks® Extra Broad Noodles
- 2 cup shredded Mexican cheese blend, divided
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Cook No Yolks® Extra Broad Noodles according to package directions. Drain and set aside.
Cut 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 prepared 9x13-inch pan. Top with remaining cheese.
Bake for 25-30 minutes, until bubbly.
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CONNECT WITH PLAIN CHICKEN