Loaded with tender chicken, bell peppers, creamy soup, sour cream, egg noodles, and melty Mexican cheese, this Chicken Fajita
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
But y’all… this Chicken Fajita
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.
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.
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.)
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.
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
This Chicken Fajita
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!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Fajita Noodle Casserole
Ingredients
- 1¼ 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
- Set your temperature to 350ºF. Prepare a 9x13-inch baking dish by lightly spraying it with cooking spray.
- Follow the instructions, on the package to cook the egg noodles. Once they are done drain them. Set them aside.
- Cut the chicken into bite pieces and toss them with fajita seasoning.
- 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.
- In a bowl combine cream of chicken soup, cream and 1½ cups of cheese. Stir in the chicken, vegetables and noodles.
- 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
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!
