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Chili-Chicken
Heat oven to 350F
16 oz. uncooked medium noodles
1/2 cup chopped onion
2 tbsp. butter or margarine
3 cans condensed cream of mushroom soup
1 can pimento, chopped
2 tbsp. finely chopped pickled hot green chili pepper (remove stems and seeds)
3 to 4 cups cut up cooked chicken or turkey
salt and pepper
2 to 3 cups shredded sharp cheddar cheese
8 to 12 servings
Cook noodles as directed on package; drain.
In large skillet, cook and stir onion in butter until tender; stir in soup, pimento and chili pepper.
In greased 4qt. casserole, layer half the noodles and half the chicken; season with salt and pepper.
Top with half the soup mixture and half the cheese.
Repeat layers.
Bake uncovered about 45 minutes.
Heat oven to 350F
16 oz. uncooked medium noodles
1/2 cup chopped onion
2 tbsp. butter or margarine
3 cans condensed cream of mushroom soup
1 can pimento, chopped
2 tbsp. finely chopped pickled hot green chili pepper (remove stems and seeds)
3 to 4 cups cut up cooked chicken or turkey
salt and pepper
2 to 3 cups shredded sharp cheddar cheese
8 to 12 servings
Cook noodles as directed on package; drain.
In large skillet, cook and stir onion in butter until tender; stir in soup, pimento and chili pepper.
In greased 4qt. casserole, layer half the noodles and half the chicken; season with salt and pepper.
Top with half the soup mixture and half the cheese.
Repeat layers.
Bake uncovered about 45 minutes.
