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Dinner doesn’t get much easier than this Tex Mex Chicken Noodle Casserole. It’s a one-dish meal packed with chicken, noodles, and bold Tex Mex flavor, all topped with melty cheese and a crunchy finish. It’s simple, satisfying, and perfect for any night of the week!
If you know me, you know that casseroles are totally my forte. I make them all the time! They’re easy, filling, and always a safe bet for the whole family. This Tex Mex chicken noodle casserole is always a favorite. It’s got everything you need: noodles, chicken, veggies, and a creamy, cheesy texture that just works.
It’s simple to throw together but still feels a little fun, kind of like a mix between a taco night and a cozy pasta bake. The family is going to love this one, and it’s a great recipe to keep in your regular rotation!
Why You’ll Love This Tex Mex Chicken Noodle Casserole Recipe
- Bold Tex Mex flavor made simple. Taco seasoning, salsa, and cheese all lend lots of flavor without complicated steps or hard-to-find ingredients.
- Easy, family-friendly dinner! This is a one-dish meal that even picky eaters tend to love, making it perfect for weeknights or casual gatherings.
- Creamy, cheesy, and crunchy. The combination of a creamy base, melty cheese, and crispy Fritos topping gives you the best of all textures! It’s so good!
- Great for leftovers. This casserole reheats beautifully, so you can enjoy it for lunch or dinner the next day without losing flavor or texture.
Ingredients
- Egg noodles: The base of the casserole, providing a tender, hearty texture that soaks up all the flavor!
- Olive oil: Used to sauté the veggies.
- Onion & Bell Pepper: For added flavor and color!
- Cooked chicken: Shredded chicken makes this easy and protein-packed! Rotisserie chicken works great here.
- Corn: Adds a pop of sweetness and texture! I also like to use fire-roasted corn.
- Black beans: Give the casserole extra heartiness and a Tex-Mex feel.
- Diced tomatoes with green chiles (or salsa): Adds moisture and a mild kick of heat.
- Taco seasoning: This is key to adding flavor to the casserole! Use your favorite store-bought or homemade taco seasoning.
- Sour cream: For a creamy texture!
- Mexican blend cheese: Melts into the casserole and adds that irresistible cheesy topping.
- Fritos corn chips: Provide a salty, crunchy topping that takes the casserole over the top!
- Green onions: Fresh, bright garnish!
How To Make Tex-Mex Chicken Noodle Casserole
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Noodles
Preheat the oven to 375°F. Lightly grease a 9×13 baking dish. Cook the egg noodles according to package directions until al dente. Drain and set aside.
Step 2 | Sauté Onions and Peppers
In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until softened.
Step 3 | Combine Casserole Mixture
In a large mixing bowl, combine the cooked noodles, onion, bell pepper, shredded chicken, corn, black beans, diced tomatoes with green chiles or salsa, and taco seasoning, sour cream, and 1½ cups of the shredded cheese. Stir until well combined.
Step 4 | Place in Baking Dish
Pour the mixture into the prepared baking dish and spread evenly.
Step 5 | Bake
Top with the remaining ½ cup of cheese and sprinkle the Fritos evenly over the top. Bake for 30 minutes until hot and bubbly, and the cheese is melted.
Step 6 | Serve & Enjoy
Let cool for about 10 minutes before serving. Sprinkle sliced green onions over the top just before serving. Serve warm as a complete meal or with a simple side salad.
Easy Variations
- Swap rotisserie chicken for leftover chicken. Any cooked, shredded chicken works perfectly, making this a great way to use leftovers.
- Use Greek yogurt instead of sour cream. This adds a similar tangy creaminess with a little extra protein.
- Try a different cheese blend. Cheddar, Monterey Jack, or Pepper Jack all work well depending on your flavor preference.
- Make it spicier. Add jalapeños or use a hot salsa to turn up the heat.
- Swap Fritos for crushed tortilla chips. You’ll still get that crunchy topping with a slightly different flavor!
Expert Tips
Here are the top tips I use for the best Tex Mex chicken noodle casserole!
- Grease with melted butter or cooking spray. Make sure your baking dish is well-greased so nothing sticks and every scoop comes out clean. Butter adds a little extra flavor, but spray works just fine for ease!
- Cook noodles just to al dente. The noodles will continue cooking in the oven, so keeping them slightly firm prevents a mushy casserole.
- Drain the ingredients well. Be sure to drain the tomatoes, corn, and beans thoroughly so you don’t end up with a watery casserole!
- Use freshly shredded cheese. I always recommend using freshly shredded cheese from a block if you can. It melts more consistently and doesn’t become grainy. However, if pre-shredded cheese is all you have on hand, you can use that!
- Let it rest before serving! Allow the casserole to cool for about 10 minutes after baking. This helps everything set up so it’s easier to scoop and serve.
What to Serve With Fiesta Chicken Casserole
This Tex Mex chicken noodle casserole is a full meal on its own, but it goes well with a simple green salad or something fresh to balance the richness. I love it with a Mexican Chopped Salad or a Cucumber Tomato Avocado Salad! You could also serve it with Homemade Guacamole or Restaurant Style Salsa!
Storage & Make-ahead Tips
Storage: Cover and refrigerate for up to 4 days. Reheat in the microwave or oven until warmed through.
Freeze: Freeze for up to 2 months in an airtight container. Thaw overnight in the refrigerator before reheating.
Make Ahead: Assemble the casserole (without Fritos), cover, and refrigerate. Add the chips just before baking for the best crunch!
Recipe FAQs
Absolutely. Short pasta like rotini or penne works well, just be sure to cook it to al dente.
It has a mild kick from the taco seasoning and tomatoes with green chiles, but it’s generally family-friendly. You can easily adjust the heat level.
Yes, you can leave them out or replace them with more chicken or veggies!
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Tex Mex Chicken Noodle Casserole
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Ingredients
- 12 ounces egg noodles
- 1 tablespoon olive oil
- 1 small onion - diced
- 1 bell pepper - diced (red, yellow, or green)
- 2 cups cooked chicken - shredded
- 15 ounce can corn - drained, or fire-roasted corn
- 15 ounce can black beans - drained and rinsed
- 10 ounce can rotel - diced tomatoes with green chiles, drained or 1 cup salsa
- 1 packet taco seasoning - 1 ounce
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese - divided
- 1 ½ cups Fritos corn chips
- ¼ cup green onions - sliced
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
- Cook the egg noodles according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper and cook until softened.
- In a large mixing bowl, combine the cooked noodles, onion, bell pepper, shredded chicken, corn, black beans, diced tomatoes with green chiles or salsa, and taco seasoning, sour cream, and 1½ cups of the shredded cheese. Stir until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Top with the remaining ½ cup cheese and sprinkle the Fritos evenly over the top.
- Bake for 30 minutes until hot and bubbly and the cheese is melted.
- Let cool for about 10 minutes before serving.
- Sprinkle sliced green onions over the top just before serving.
- Serve warm as a complete meal or with a simple side salad.
Notes
- Grease with melted butter or cooking spray. Make sure your baking dish is well-greased so nothing sticks and every scoop comes out clean. Butter adds a little extra flavor, but spray works just fine for ease!
- Cook noodles just to al dente. The noodles will continue cooking in the oven, so keeping them slightly firm prevents a mushy casserole.
- Drain the ingredients well. Be sure to drain the tomatoes, corn, and beans thoroughly so you don’t end up with a watery casserole!
- Use freshly shredded cheese. I always recommend using freshly shredded cheese from a block if you can. It melts more consistently and doesn’t become grainy. However, if pre-shredded cheese is all you have on hand, you can use that!
- Let it rest before serving! Allow the casserole to cool for about 10 minutes after baking. This helps everything set up so it’s easier to scoop and serve.
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