Tex-Mex Chicken Noodle Casserole Recipe photo by Taste of Home
Total Time
Prep: 35 min. Bake: 25 min.
I threw this creamy Tex-Mex chicken noodle casserole together with items I had in the pantry when I forgot I had company coming for dinner. They loved it! You can also use leftover pork or turkey in place of the chicken. —Marina Castle Kelley, Santa Clarita, California

Updated: Apr. 19, 2024

Tex-Mex Chicken Noodle Casserole

Prep Time 35 min
Cook Time 25 min
Yield 8 servings.


  • 5 cups uncooked egg noodles
  • 6 tablespoons butter, cubed
  • 1 large sweet red pepper, chopped
  • 1 small onion, finely chopped
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 2 cups chicken broth
  • 1-1/2 cups half-and-half cream
  • 2-1/2 cups cubed cooked chicken breast
  • 1 cup fresh or frozen whole kernel corn
  • 1 cup corn chips, crushed
  • Chopped green onions


  1. Preheat oven to 350°. Cook noodles according to package directions; drain.
  2. In a large saucepan, melt butter over medium heat. Add sweet red pepper and onion; cook and stir until crisp-tender, 3-5 minutes. Stir in flour, salt, pepper and paprika. Gradually whisk in broth and cream until blended. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes. Stir in noodles, chicken and corn.
  3. Transfer to a greased 13x9-in. baking dish. Sprinkle with corn chips. Bake, uncovered, until heated through, 25-30 minutes. Sprinkle with green onions.

Nutrition Facts

1-1/3 cups: 393 calories, 19g fat (10g saturated fat), 99mg cholesterol, 536mg sodium, 34g carbohydrate (5g sugars, 2g fiber), 20g protein.