Chicken chili casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil; preferably olive oil |
| 1 | pack | (8-oz) small egg noodles |
| 1 | large | Onion; chopped |
| 1 | Green pepper; chopped | |
| 3 | tablespoons | Butter or margarine |
| 3 | cans | (10.75-oz) cream of mushroom soup |
| 1 | Jar (4-oz) pimientos; chopped and drained | |
| 2 | cans | (4-oz) green chilies; chopped and drained |
| 1 | Jalape¥o pepper; chopped | |
| 2 | Chicken fryers; cooked and cut into large; bite-sized pieces | |
| Salt to taste | ||
| Pepper to taste | ||
| 1½ | pounds | Sharp Cheddar cheese; grated |
Directions
Bring 3 quarts water to boil. Add oil and noodles. Return to boil. Cook, uncovered, for 2 minutes. Drain, rinse and set aside to cool. Saut‚ onions and green pepper in butter. Add soup, pimientos, green chilies and jalape¤o pepper. In a buttered 4 quart casserole dish, layer half of the ingredients as follows: noodles, chicken, salt, pepper, soup mixture and cheese.
Repeat. Bake for 45 minutes, uncovered, at 350ø. Add grated cheese on top to serve. Yield:
12 servings.
MRS. MORGAN JONES
ABILENE, TX
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .