Mexican Chicken Noodle Casserole

This Mexican Chicken Noodle Casserole is the ultimate comfort food hack for busy weeknights. It combines tender cooked chicken and hearty noodles with a rich, creamy sauce made from condensed soup, milk, and sour cream. Bright flavors from chopped green peppers, onions, and celery cut through the richness, while a generous topping of melted cheddar cheese adds a satisfying golden crust. It&# 226;ÂÂs a fusion dish that feels indulgent yet comes together in minutes using simple pantry staples. Perfect for feeding a crowd or packing for leftovers, this casserole delivers warm, savory satisfaction without the fuss of complex cooking techniques.

Cooking Method: Microwave

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1137.2

Description

This Mexican Chicken Noodle Casserole is the ultimate comfort food hack for busy weeknights. It combines tender cooked chicken and hearty noodles with a rich, creamy sauce made from condensed soup, milk, and sour cream. Bright flavors from chopped green peppers, onions, and celery cut through the richness, while a generous topping of melted cheddar cheese adds a satisfying golden crust. It&# 226;ÂÂs a fusion dish that feels indulgent yet comes together in minutes using simple pantry staples. Perfect for feeding a crowd or packing for leftovers, this casserole delivers warm, savory satisfaction without the fuss of complex cooking techniques.

Ingredients

1/2 package Noodles; cooked
1/2 teaspoon Butter
3/4 cup Celery; chopped
2 Green Pepper rings; chopped
3/4 cup Onion; chopped
1 can Cream of chicken soup
2/3 cup Milk
1/2 cup Sour cream
2 cup Cheddar cheese; shredded
2 cup Chicken or turkey; cooked,

Directions

1
In a large microwave-safe bowl, combine the chopped celery, green pepper rings, chopped onion, and butter.
2
Microwave on high for 2 minutes, or until the vegetables are tender-crisp.
3
In a separate medium bowl, whisk together the cream of chicken soup, milk, sour cream, and 1 cup of the shredded cheddar cheese until smooth.
4
Add the cooked vegetables, cooked noodles, cooked chicken, and remaining 1 cup of cheddar cheese to the soup mixture. Stir well to combine.
5
Pour the mixture into a large microwave-safe casserole dish, spreading it out evenly.
6
Microwave on high for 3 to 4 minutes, or until the casserole is heated through and the cheese is fully melted.
7
Let stand for 2 minutes before serving to allow the sauce to set slightly.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1137.2kcal

% Daily Value *
Total Fat 73.5g114%
Saturated Fat 36.8g184%
Cholesterol 332.5mg111%
Sodium 1032.7mg44%
Total Carbohydrate 14.5g5%
Dietary Fiber 2.6g11%
Sugars 7.7g
Protein 93.3g187%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can line the bottom of the casserole dish with tortilla strips before adding the mixture for added crunch and texture, though this is optional.

Ensure your microwave-safe dish is large enough to hold all ingredients without spilling over during the final heating step.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 1-minute intervals until warm.

Keywords: chicken, casserole, mexican, noodles, cheddar, cheese, comfort food, easy dinner, microwave, quick meal, family friendly, creamy, weeknight, peppers, onion, celery, sour cream, comfort, hearty, leftovers

Read it online: https://www.chefs-mate.com/recipe/mexican-chicken-noodle-casserole/