Tex-Mex Chicken Noodle Casserole
Tex-Mex Chicken Noodle Casserole
Perfect blend of creamy, cheesy, and tex-mex flavors. The ultimate comfort food everyone will come back for.
Equipment
- 9 x 13 baking or casserole dish
- non-stick cooking spray
- large pot
- cutting board & sharp knife
- measuring spoons & cups
- large mixing bowl
- spatula
Ingredients
- 2 cups cooked rotisserie chicken, shredded or chopped small
- 8 oz egg noodles
- 1 (10.5 oz) can cream chicken soup
- 1 cup sour cream
- 1 cup salsa
- 1 (4 oz) can diced green chiles
- 1 (14 oz) can whole kernel corn, drained
- 2 TBS taco seasoning
- 1 1/2 cups mexican cheese blend (DIVIDED)
- 1 cup crushed tortilla chips
- 2 TBS chopped cilantro, garnish
Instructions
- Preheat oven to 350 degrees. Spray a 9" x 13" baking or casserole dish.
- In a large pot of salted boiling water, cook egg noodles per directions on back of package for al dente. Drain.NOTE: add 1/2 TBS salt to boiling water to flavor egg noodles.
- In a large mixing bowl mix together cooked shredded chicken, cooked and drained noodles, cream of soup, 1/2 cup of cheese blend, sour cream, salsa, green chiles, drained corn, and taco seasoning.
- Pour mixture into prepared baking dish and smooth evenly. Top with remaining 1 cup of cheese and the crushed tortilla chips.
- Bake in preheated oven for 25-30 minutes until cheese is melted and bubbly.
- Garnish with cilantro, green onions, or parsley. Enjoy.