Mexican chicken noodle casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | Noodles; cooked |
| ½ | teaspoon | Butter |
| ¾ | cup | Celery; chopped |
| 2 | Green pepper rings; chopped | |
| ¾ | cup | Onion; chopped |
| 1 | can | Cream of chicken soup |
| ⅔ | cup | Milk |
| ½ | cup | Sour cream |
| 2 | cups | Cheddar cheese; shredded |
| 2 | cups | Chicken or turkey; cooked, chopped |
| ½ | pounds | Mushrooms; sliced |
| ½ | cup | Sliced almonds |
| Jalepenos; minced | ||
Directions
In a microwave casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 mins.