Chicken Taco Noodle Casserole

If you love fajitas as much as The Man does, you'll love this easy noodly casserole take on the old classic!

Ingredient List:

2 pounds Boneless/Skinless Chicken Thighs

1/4 Cup Taco Seasoning

4 Bell Peppers (chopped)(any color works)

1 Large Onion (chopped)

2 Tablespoons Olive Oil

2 10.75oz cans Cream of Mushroom Soup

1 16oz Container Sour Cream

1 120z Package Egg Noodles

2 Cups Shredded Mexican Cheese Blend

1. Preheat oven to 350 degrees.

2. Lightly spray a 9x13 casserole dish with cooking spray.

3. Cook egg noodles according to package directions. Drain, and set aside.

4. Cut chicken into bite-size pieces.

5. Toss with taco seasoning.

6. In a large skillet, heat olive oil over medium-high heat.

7. Add peppers and onions to the skillet. Cook 3-5 minutes.

8. Add taco-coated chicken to skillet. Cook for an additional 5-8 minutes.

9. In a large bowl, combine Cream of Mushroom Soup, Sour Cream, and 1/2 the Shredded Cheese.

10. Stir in chicken and vegetables.

11. Stir in cooked noodles.

12. Pour into prepared 9x13 casserole dish.

13. Top with remaining cheese.

14. Bake for 25-30 minutes, until bubbly.

Notes: The longer your leftovers sit, the spicier this recipe becomes.

--Recipe can be made ahead and refrigerated, or frozen for later.

--To bake after freezing, defrost completely and bake as directed above.