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Serving of Tex Mex chicken noodle casserole on a plate with a fork.
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Tex Mex Chicken Noodle Casserole

This Tex Mex Chicken Noodle Casserole is a creamy, cheesy, crowd-pleasing dinner made with tender chicken, pasta, and bold taco-inspired flavors. Finished with a crispy corn chip topping, it’s an easy, family-friendly meal that comes together quickly and bakes up perfectly every time.
Author: Nikki Lee
Servings: 6 servings
Prep Time 15 minutes
Cook Time 30 minutes
Cool Time 10 minutes
Total Time 55 minutes

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 9x13 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.

Nutrition

Serving: 1 serving | Calories: 633 kcal | Carbohydrates: 60 g | Protein: 32 g | Fat: 30 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g | Trans Fat: 0.2 g | Cholesterol: 128 mg | Sodium: 464 mg | Potassium: 442 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1178 IU | Vitamin C: 28 mg | Calcium: 535 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/tex-mex-chicken-noodle-casserole/