1¼ pounds boneless chicken breast or tenders
1 (1-oz) package fajita seasoning
2 bell peppers chopped (red, yellow, green)
½ large onion, chopped
2 Tbsp olive oil
2 (10.75-oz) cans cream of chicken soup
1 (16-oz) container sour cream
1 (12-oz) package egg noodles
2 cup shredded Mexican cheese blend, divided

1 ¼ pounds boneless chicken breast or tenders 1 (1-oz) package fajita seasoning 2 bell peppers chopped (red, yellow, green) 2 Tbsp olive oil 2 (10.75-oz) cans cream of chicken soup 1 (16-oz) container sour cream 1 (12-oz) package egg noodles 2 cup shredded Mexican cheese blend, divided

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray.

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

Cut chicken into small bite-sized pieces. Toss with fajita seasoning. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add peppers and onions. Cook for 3 to 5 minutes. Add fajita coated chicken and cook for an additional 5 minutes.

In a large bowl. combine cream of chicken soup, sour cream and 1-½ cups of cheese. Stir in cooked chicken and vegetables.

Stir in cooked noodles. Pour into prepared 9×13-inch pan. Top with remaining cheese.

Bake for 25-30 minutes, until bubbly.