South of the Border Chicken Noodle Casserole

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2 Tbsp olive oil

1 green pepper, diced

1 onion, diced

2 garlic cloves, smashed and chopped

1 28 oz can crushed tomatoes

1 Tsp ground chipotle

1/2 Tsp cumin

1 Tsp smoked paprika

1 lb chicken breast, skin-less, diced into bite size pieces

12 oz egg noodles

1 cup chopped cilantro

1/2 cup sour cream

1 cup shredded cheddar jack cheese blend


Boil pasta in lightly salted water, leaving it slightly under done, drain and run under cold water until cooled, reserve.In a skillet cook the pepper, onion and garlic over medium heat, being careful not to brown 4-5 minutes. Add tomatoes and seasonings bringing to a simmer. Toss diced chicken with salt and pepper and add to the skillet, reduce heat cover and cook for 5-6 minutes stirring once or twice. Uncover and stir in sour cream, cilantro and noodles, toss to incorporate, pour into a casserole dish sprinkle the with cheese and bake at 375 for 30 minutes.

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