Tex-Mex Chicken Noodle Casserole
A bold, creamy, and irresistibly crunchy baked pasta dish your family will love!
This Tex-Mex Chicken Noodle Casserole is a hearty, satisfying dinner packed with bold Southwestern flavor and comforting textures. Perfectly cooked rotini pasta is tossed with tender chunks of seasoned chicken, sweet bell pepper, corn, green chiles, and a homemade creamy sauce infused with smoky taco spices. It’s then topped with gooey melted cheese and finished with a crunchy layer of crushed Fritos corn chips. Every bite bursts with flavor and texture—perfect for weeknight dinners, casual gatherings, or potlucks!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 605 per serving
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 low-sodium chicken stock
- 1 cup half and half (see Notes for substitute)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 3 teaspoons taco seasoning (store-bought or homemade)
- 2½ cups cooked chicken, diced (rotisserie chicken works great)
- 1½ cups corn kernels (frozen or canned, drained)
- 1 (7-ounce) can diced green chiles
- 2 cups shredded cheese (a blend of pepper jack and cheddar is ideal)
- 1½ cups Fritos corn chips, crushed
- Sliced green onions, for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package directions. Drain and set aside.
2. Make the Creamy Sauce
In a large oven-safe skillet or sauté pan, melt the butter over medium heat. Add the diced red bell pepper and onion and cook for 4–5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the flour over the vegetables and stir to combine. Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the chicken stock and half and half. Stir continuously to prevent lumps. Bring the mixture to a gentle simmer and let it thicken for about 2 minutes.
Add the salt, black pepper, paprika, and taco seasoning. Whisk until fully blended and aromatic.
3. Assemble the Casserole
Once the sauce has thickened, remove the skillet from heat (or transfer to a large mixing bowl if not oven-safe). Fold in the cooked rotini pasta, diced chicken, corn, green chiles, and shredded cheese. Mix well to ensure everything is coated with the creamy, flavorful sauce.
If using a separate baking dish, transfer the mixture into a greased 9×13-inch baking dish.
4. Add the Crunch
Evenly sprinkle the crushed Fritos corn chips over the top of the casserole to create a golden, crunchy topping.
5. Bake
Preheat your oven to 375°F (190°C). Bake the casserole uncovered for 25–30 minutes, or until the cheese is melted, the topping is crisp, and the filling is bubbling around the edges.
6. Garnish and Serve
Remove from the oven and allow the casserole to rest for 5 minutes. Garnish with freshly sliced green onions before serving for a pop of color and extra flavor.
Tips & Notes
- No oven-safe skillet? No problem. After mixing the casserole ingredients, transfer them to a lightly greased 9×13-inch baking dish before topping and baking.
- Make your own half and half: Combine equal parts whole milk and heavy cream if you don’t have store-bought half and half.
- Customize the heat: Add a dash of cayenne or a few diced jalapeños if you like it spicier. Or stick with mild chiles for a kid-friendly version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until hot throughout.
Nutrition Information (Per Serving)
- Calories: 605 kcal
- Carbohydrates: 49 g
- Protein: 34 g
- Fat: 31 g
- Saturated Fat: 16 g
- Polyunsaturated Fat: 3 g
- Monounsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Cholesterol: 120 mg
- Sodium: 1052 mg
- Potassium: 531 mg
- Fiber: 3 g
- Sugar: 6 g
- Vitamin A: 1090 IU
- Vitamin C: 16 mg
- Calcium: 270 mg
- Iron: 3 mg