Tex Mex Chicken Noodle Casserole

$Tex mex noodle casserole on a plate.$

Tex Mex Casserole is a hearty meal featuring rotini pasta, sweet red bell peppers and onion, tender, juicy seasoned chicken, topped with melty cheese and, crunchy, crushed Fritos corn chips.

Course Entrees

Cuisine American

Keyword chicken casserole, chicken pasta, tex mex

Prep Time 15

Cook Time 30

Servings servings

Calories 605kcal

Author Wendie Williams

Ingredients

8 ounces dried rotini pasta about 3 cups
6 tablespoons butter
1 large red bell pepper diced
1 large onion diced
6 tablespoons all purpose flour
2 cups chicken stock low sodium
1 cups half n half
1 teaspoon salt
½ teaspoons black pepper
1 teaspoon paprika
3 teaspoons taco seasoning
2 ½ cups cooked chicken diced
1 ½ cups corn
1 (7 ounce) can green chiles
2 cups shredded cheese I use pepperjack and cheddar
1 ½ cups Fritos corn chips crushed
Green onions for garnish

Instructions

Preheat the oven to 350 degrees.
Cook pasta to al dente according to the package instructions. Drain and set aside.
Heat a large oven safe skillet (see notes) to medium high heat and melt the butter, add in the red peppers and onions and cook 3-4 minutes just until soft.
Add in the flour and cook another 2-3 minutes to cook the flour a bit.
Whisk in the chicken stock and half n half until smooth and bring to a low simmer for 1-2 minutes to thicken. Whisk in the salt, pepper, paprika and taco seasoning until combined.
Once the sauce is thickened, fold in the cooked pasta, chicken, corn, green chiles and shredded cheese and mix until combined.
Sprinkle the crushed corn chips on top and bake uncovered for 25-30 minutes.
Garnish with green onion and serve!

Notes

If you don’t have an oven-safe skillet transfer everything to a 9x13 baking dish.

Half n half can be made using 1/2 heavy cream and 1/2 whole milk.

Nutrition