Green Chile Chicken Noodle Casserole
Get ready to elevate comfort food with this irresistible Green Chile Chicken Noodle Casserole, a creamy, cheesy masterpiece with a spicy southwestern twist! Packed with tender egg noodles, juicy shredded chicken, and the zesty kick of diced green chiles, this casserole is a flavor-packed crowd-pleaser perfect for weeknight dinners or potluck gatherings. The rich base of sour cream, cream of chicken soup, and melted cheddar and Monterey Jack cheeses ensures every bite is indulgently smooth, while optional toppings like crushed tortilla chips add a delightful crunch. With just 20 minutes of prep time, this easy-to-make casserole bakes to bubbly, golden perfection in under 30 minutes. Serve it warm, garnished with fresh cilantro, for a hearty, satisfying meal the whole family will love! Perfect for fans of Tex-Mex comfort food and easy dinner recipes!
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Recipe Information
Ingredients
- 12 ounces egg noodles
- 3 cups cooked shredded chicken
- 1 4-ounce can diced green chiles (mild or hot, to your preference)
- 1 cup sour cream
- 10.5 ounces cream of chicken soup
- 2 cups cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 0.5 cup milk
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup crushed tortilla chips (optional, for topping)
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute, until fragrant.
In a large mixing bowl, combine the sautéed onion and garlic, shredded chicken, diced green chiles, sour cream, cream of chicken soup, milk, salt, and black pepper. Stir until well-mixed.
Add the cooked egg noodles to the bowl along with 1 1/2 cups of the shredded cheddar cheese and 1/2 cup of the Monterey Jack cheese. Mix everything until combined.
Pour the mixture into the prepared baking dish and spread it evenly.
Sprinkle the remaining cheddar and Monterey Jack cheese on top of the casserole. If desired, add crushed tortilla chips for extra crunch.
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and slightly golden on top.
Remove from the oven and let sit for 5 minutes to cool slightly. Garnish with fresh cilantro before serving, if desired.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 22.9 g | 115% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 576 mg | 44% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 602 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
