Chicken chili casserole

Yield: 12 Servings

Measure Ingredient
1 tablespoon Oil; preferably olive oil
1 pack (8-oz) small egg noodles
1 large Onion; chopped
1 \N Green pepper; chopped
3 tablespoons Butter or margarine
3 cans (10.75-oz) cream of mushroom soup
1 \N Jar (4-oz) pimientos; chopped and drained
2 cans (4-oz) green chilies; chopped and drained
1 \N JalapeĀ„o pepper; chopped
2 \N Chicken fryers; cooked and cut into large; bite-sized pieces
\N \N Salt to taste
\N \N Pepper to taste
1½ pounds Sharp Cheddar cheese; grated

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.



From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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