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Chicken Fajita Noodle Casserole

Chicken Fajita Noodle Casserole

All the sizzling flavors of chicken fajitas baked into a cozy, cheesy noodle casserole. It’s weeknight-friendly, creamy, and crowd-pleasing.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 12 oz wide egg noodles, uncooked
  • 1.5 tbsp olive oil
  • 1.5 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 2 tbsp fajita seasoning
  • 0.75 tsp kosher salt reduce if broth is not low-sodium
  • 0.5 tsp black pepper
  • 2.5 cup mixed bell peppers, thinly sliced
  • 1.25 cup yellow onion, thinly sliced
  • 2 tsp minced garlic
  • 1.25 cup low-sodium chicken broth
  • 6 oz cream cheese, softened
  • 0.5 cup sour cream
  • 10 oz diced tomatoes with green chiles, drained
  • 1.5 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly grease a 9x13-inch baking dish.
  • Boil noodles in salted water until just tender. Drain and set aside.
  • Toss chicken with fajita seasoning, salt, and pepper to coat evenly.
  • Warm olive oil in a large skillet over medium-high heat. Sear chicken until browned and cooked through, 5–7 minutes. Transfer to a plate.
  • Sauté bell peppers and onion in the same skillet until crisp-tender, about 4 minutes. Stir in garlic for 30 seconds.
  • Pour in broth. Add cream cheese and sour cream. Stir until melted and creamy. Fold in drained tomatoes.
  • Return chicken to the skillet and stir in lime juice. Add cooked noodles and toss to coat.
  • Mix in half the cheddar and half the Monterey Jack. Transfer mixture to the prepared dish. Sprinkle remaining cheese on top.
  • Bake until hot and bubbling, 15–18 minutes. Broil 1–2 minutes for extra color, if desired.
  • Rest 5 minutes. Sprinkle with cilantro and serve.

Notes

Variation: Stir in 1 cup rinsed black beans or 1 cup fire-roasted corn before baking. Spice lovers can add pickled jalapeños on top. Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate; add 5–10 minutes to the bake time. Leftovers reheat well; store in an airtight container up to 3 days.
This recipe is an original creation inspired by classic Chicken Fajita Noodle Casserole flavors. All ingredient ratios and instructions are independently developed.