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Tex-Mex Chicken Noodle Casserole

Perfect blend of creamy, cheesy, and tex-mex flavors. The ultimate comfort food everyone will come back for.
Course: casserole, catherines plates, dinner, Main Course, Main Dish, Mexican, pasta, rotisserie chicken, texmex meal
Cuisine: American, Mexican, texmex
Author: Catherine's Plates

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.