Chicken Fajita Noodle Casserole

A baked casserole with a golden cheese layer and vibrant bell peppers.

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Loaded with tender chicken, bell peppers, creamy soup, sour cream, egg noodles, and melty Mexican cheese, this Chicken Fajita Noodle Casserole is comfort food at its best!

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Okay, let me set the scene. It was one of those chaotic weeknights—you know the ones. I was staring into my fridge, hoping for divine inspiration (or at least a dinner plan that didn’t involve cereal). There was chicken. There were noodles. A few tired bell peppers giving me the side-eye. And a giant tub of sour cream I swore I’d use up before it expired.

Then it hit me. Why not mash up my two favorites: classic Tex-Mex fajitas and a cozy, cheesy noodle bake? I wasn’t expecting much, honestly. Just something edible that wouldn’t get the “what is this?” look from my husband.

But y’all… this Chicken Fajita Noodle Casserole? It was magic. That cheesy top, those zesty fajita flavors, the tender chicken mixed with creamy noodles. Even my picky eater cleaned his plate. We’re talking “can I have seconds?” good. And now it’s officially on the family dinner rotation. It’s the kind of dish that makes me feel like I’ve got my life together. Even if I’m still wearing pajama pants at 6 PM.

Why You’ll Love This Chicken Fajita Noodle Casserole Recipe?

This recipe is like a big ol’ bear hug in a casserole dish. Here’s why it’ll become your weeknight hero:

  • Easy peasy: No complicated steps. Just basic pantry stuff, thrown together in the best way.
  • All the flavors: Think sizzling fajitas, but in creamy casserole form. It’s comfort food, but make it Tex-Mex.
  • Cheese. Lots of cheese. Do I really need to say more?
  • Leftovers are amazing: Dare I say it’s even better the next day.
  • Crowd-pleaser: It’s kid-approved, husband-approved, and even my neighbor asked for the recipe after I brought it to the potluck last month. She called it “dangerously good.” I’ll take it.

A baked casserole with a golden cheese layer and vibrant bell peppers.

Ingredient Notes:

I’m all about keeping things simple, but each ingredient in this casserole does its part. Like an all-star team of deliciousness.

  • Chicken (1¼ lb boneless breasts or tenders)
    I usually cube them up pretty small so they cook quickly and soak up all that seasoning goodness.
  • Fajita Seasoning (1 packet)
    Use your favorite brand or homemade if you’re feeling fancy! I keep a stash of those little packets because, well, convenience wins.
  • Bell Peppers (2, chopped)
    Red, yellow, green—mix ‘em up for color and flavor. Or just use what’s in the crisper drawer (even if it’s looking a little sad).
  • Onion (½ large, chopped)
    Gives that sweet, savory kick. If you hate chopping onions (same), pre-chopped works. No judgment.
  • Egg Noodles (12 oz)
    The wide ones are my go-to, but hey, use what you’ve got! They’re the cozy carb base that brings it all together.
  • Sour Cream (16 oz)
    Tangy, creamy goodness. You could swap in Greek yogurt, but I like to live dangerously.
  • Cream of Chicken Soup (2 cans)
    I use unsalted so I can control the salt. It’s old-school but in the best way.
  • Shredded Mexican Cheese Blend (2 cups, divided)
    Because cheese makes everything better. If you only have cheddar? Roll with it.
  • Olive Oil (2 tbsp)
    For sautéing those peppers and onions till they’re soft and smelling amazing.

A close-up of a creamy noodle casserole topped with sliced peppers and chicken.

How To Make Chicken Fajita Noodle Casserole?

Don’t worry—this isn’t rocket science. If you can stir, you can totally nail this.

Step 1. Preheat and Prep
Fire up your oven to 350ºF. Lightly spray your 9×13 baking dish. (Or butter it. Or ignore this part and hope for the best—been there.)

Step 2. Cook the Noodles
Boil the egg noodles according to the package. Drain them and set them aside. Try not to snack on them too much.

Step 3. Sauté Chicken and Veggies
Heat olive oil in a big skillet. Toss in the chopped peppers and onions first, sauté for a few minutes, then add the chicken tossed with fajita seasoning. Cook until the chicken is no longer pink and the kitchen smells like a Tex-Mex joint.

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Step 4. Mix It All Together
Grab a big bowl (or do this in your skillet if you’re lazy like me). Stir together the cream of chicken soup, sour cream, and 1½ cups of the cheese. Then fold in the cooked chicken, veggies, and noodles. Give it a good stir. Taste it. (Because obviously.)

Step 5. Assemble and Bake
Spread the mixture into your baking dish. Sprinkle the rest of the cheese over the top. Bake for 25-30 minutes, or until bubbly and golden. Try not to burn your tongue when you sneak a bite straight out of the oven. (Not speaking from experience or anything.)

A spoon lifting a cheesy portion of casserole with peppers and chicken pieces.

Storage Options:

Leftovers? Heck yes.

  • Store in the fridge, covered, for up to 4 days.
  • Freeze portions in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave.
  • I usually add a splash of broth or milk when reheating to bring back the creaminess.

Variations and Substitutions:

Get creative! This casserole is forgiving (like a good friend who doesn’t judge when you wear sweatpants three days in a row).

  • Protein Swap: Use ground turkey, shredded rotisserie chicken, or even shrimp if you’re feeling wild.
  • Veggie Add-Ins: Black beans, corn, or diced tomatoes fit right in.
  • Cheese Choices: Pepper Jack, cheddar, or even queso fresco. Go crazy.
  • Spice It Up: Add diced jalapeños or a dash of hot sauce if you like it spicy.

A plated serving of noodle casserole with chicken and peppers in a creamy sauce.

What to Serve with Chicken Fajita Noodle Casserole?

This casserole is pretty much a one-and-done meal, but if you’re feeling extra:

  • Simple green salad: Light and fresh to balance the cheesy goodness.
  • Chips and guac: Always a crowd-pleaser.
  • Mexican rice: More carbs? Yes, please.

Frequently Asked Questions:

Can I make it ahead of time?
Absolutely. Assemble it, cover, and stick it in the fridge for up to 24 hours before baking.

Is it spicy?
Not really! It’s mild. Perfect for kids (and spice wimps). Kick it up with some hot sauce if you like heat.

Can I skip the noodles?
I mean… you could, but then it’s not really a noodle casserole, is it? You could sub in rice or even cooked quinoa if you’re going rogue.

A plate with a serving of noodle casserole, showing creamy sauce and tender chicken.

This Chicken Fajita Noodle Casserole has become my weeknight lifesaver. It’s easy, comforting, and feeds a crowd without any complaints. And isn’t that the dream?

If you try it, I’d love to hear what you think! Did you add your own twist? Did your picky eaters finally clean their plates? Tell me everything in the comments—or better yet, tag me in your kitchen creation pics!

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Planning to try this recipe soon? Pin it for a quick find later!

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Keep the Flavor Coming – Try These:

A spoon lifting a cheesy portion of casserole with peppers and chicken pieces.

Chicken Fajita Noodle Casserole

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Every time I whip up this Chicken Fajita Noodle Casserole it feels as though I'm enveloping my loved ones in an embrace of culinary delight. This isn't any recipe; it's a delightful expedition, through a medley of flavors and textures that brings joy and solace to our dining experience. Picture succulent chicken infused with the essence of fajitas harmoniously mingling with the velvety richness of melted cheese and the heartwarming familiarity of egg noodles. The vibrant crunch of bell peppers adds an invigorating touch creating a dish that exudes festivity while simultaneously evoking memories of visits to our Mexican eatery. All with the homely charm that comes from preparing a meal, in one's own kitchen.
8 Servings

Ingredients

  • lb boneless chicken breast or tenders
  • 1 1-ounce package fajita seasoning
  • 2 bell peppers chopped (red, yellow, green)
  • ½ large onion chopped
  • 2 tablespoons olive oil
  • 2 10.5-ounce cans Unsalted Cream of Chicken Soup
  • 1 16-ounce container sour cream
  • 1 12-ounce package egg noodles
  • 2 cups shredded Mexican cheese blend divided

Instructions
 

  1. Set your temperature to 350ºF. Prepare a 9x13-inch baking dish by lightly spraying it with cooking spray.
  2. Follow the instructions, on the package to cook the egg noodles. Once they are done drain them. Set them aside.
  3. Cut the chicken into bite pieces and toss them with fajita seasoning.
  4. Heat some olive oil in a skillet. Add peppers and onions cook them for a few minutes. Then add the chicken. Cook everything until it is cooked through.
  5. In a bowl combine cream of chicken soup, cream and 1½ cups of cheese. Stir in the chicken, vegetables and noodles.
  6. Pour the mixture into the baking dish sprinkle remaining cheese, on top and bake for 25 to 30 minutes until it becomes bubbly and golden.

Notes

If you're a fan of the flavors, in our Chicken Fajita Noodle Casserole but require a gluten-free alternative don't worry! Making this comforting dish gluten-free is simple with a few substitutions. Start by swapping out the egg noodles for your gluten-free pasta; there are plenty of great options available, like rice or quinoa pasta that will work wonderfully in this recipe. Additionally make sure to use fajita seasoning and cream of chicken soup that are specifically labeled as gluten-free as some brands may have hidden traces of gluten.
Audrey
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I'm Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my "About Me" page for more info!

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