Chicken Fajita Noodle Casserole – chicken, fajita seasoning, bell peppers, onions, pasta, sour cream, cream of chicken soup and cheese. Seriously delicious! Can make ahead of time and refrigerate or freeze for later. Makes a lot – can split between 2 pans and freeze one for later. Everyone loves this easy Mexican casserole!
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Pin This RecipeBaked Chicken Fajita Pasta Recipe
We love making chicken noodle casseroles for dinner. They are easy to make and can be made ahead of time for an easy weeknight meal. I was in the mood for Mexican food, so 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! SO much flavor!! One bite and this is sure to become a family favorite!
How to Make Chicken Fajita Noodle Casserole
This is super easy to make. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions for al dente. While the pasta cooks, season the chicken, yellow onion, and bell peppers with fajita seasoning. Heat olive oil in a large skillet over medium-high heat. Add chicken and vegetables to the pan. Cook until the veggies are tender and the chicken is golden brown. In a large bowl, combine sour cream, cream of chicken soup, shredded Mexican cheese blend, cooked pasta, and chicken mixture. Pour pasta into a baking dish. Bake in a preheated oven until bubbly. Garnish with fresh cilantro.
Helpful Tips & Frequently Asked Questions
- You can use any cut of chicken that you prefer – chicken tenderloins, boneless skinless chicken breasts, or boneless skinless chicken thighs.
- You can substitute shrimp, ground beef, or steak.
- Can use more or less bell pepper and onion.
- I use a combination of green bell pepper, yellow bell pepper, and red bell pepper.
- You can substitute taco seasoning for fajita seasoning.
- Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
- Variations/Additions:
- mushrooms
- diced tomatoes
- broccoli
- spinach
- cheddar cheese
- pepper jack cheese
- green chiles
- I use egg noodles in this recipe. You can use any short pasta that you enjoy. Rigatoni, penne pasta or farfalle work great.
- Can use gluten-free pasta.
- Top the pasta with your favorite taco toppings – cheese, sour cream, avocado, guacamole, tomatoes, salsa.
Make Ahead, Storage & Freezing
- Can Chicken Fajita Noodle Bake be made in advance? Yes! Assemble the casserole and cover the baking dish with plastic wrap. Store in the refrigerator overnight.
- If using a glass baking dish, bring the dish to room temperature before baking.
- Can I freeze Chicken Fajita Pasta? Yes! Assemble the casserole. Cover the panwith plastic wrap and aluminum foil. Store in the freezer for up to 3 months.
- When ready to cook, thaw and bake as directed.
- Store leftover pasta in an airtight container in the refrigerator.
What to Serve with Chicken Fajita Pasta Casserole
When it comes to side dishes to serve alongside this pasta, the possibilities are endless! A fresh and crisp Mexican Chopped Salad is a great choice to balance out the richness of the pasta. It adds a refreshing element to the meal. You can also whip up some spicy black beans or Rotel green beans. And of course, a dollop of sour cream or a sprinkle of shredded cheese on top of the casserole is always a winner. Get ready to dig in and enjoy this comforting and flavorful feast!
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Chicken Fajita Noodle Casserole
Ingredients:
- 1¼ pounds boneless chicken breast or tenders
- 1 (1-oz) package fajita seasoning
- 2 bell peppers chopped (red, yellow, green)
- ½ large onion, chopped
- 2 Tbsp olive oil
- 2 (10.5-oz) cans Unsalted Cream of Chicken Soup
- 1 (16-oz) container sour cream
- 1 (12-oz) package egg noodles
- 2 cup shredded Mexican cheese blend, divided
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.
- Cook egg 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 1-½ cups of cheese. Stir in cooked chicken and vegetables. Stir in cooked noodles. Pour into prepared 9×13-inch pan. Top with remaining cheese.
- Bake for 25-30 minutes, until bubbly.
Notes:
- I suggest using Unsalted Cream of Chicken Soup in this dish to control the sodium.
- You can buy it by the case at Amazon: https://amzn.to/49n4uZE
- Need Gluten-free Cream of Chicken Soup? You can buy it here: https://amzn.to/3MtqQ1s
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Can assemble the casserole ahead of time and refrigerate overnight or freeze for later.
- To bake after freezing, thaw completely and bake as directed above.
- Can substitute taco seasoning for fajita seasoning.
Steph
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