Chicken Fajita Noodle Casserole - chicken, fajita seasoning, bell peppers, onions, noodles, 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 casserole!
1¼poundsboneless chicken breast or tenders
1(1-oz) package fajita seasoning
2bell pepperschopped (red, yellow, green)
½large onion, chopped
2(10.75-oz)cans cream of chicken soup
1(16-oz)container sour cream
1(12-oz)package egg noodles
2cupshredded Mexican cheese blend, divided
Preheat oven to 350ºF. Lightly spray a 9x13-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 1-1/2 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.
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.