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Home -> Main Dishes -> Casseroles
Ingredients (view qty in metric system instead) 16 ounce package uncooked medium egg noodles 2 tbsp. butter 1/2 cup chopped onion 3 cans, 10.5 ounces each, cream of mushroom soup 4 ounce can chopped pimientos 2 tbsp. canned diced jalapenos, drained 1 tbsp. chili powder 4 cups chopped cooked chicken 1/4 tsp. salt 1/4 tsp. pepper 3 cups shredded sharp Cheddar cheese Directions Preheat oven to 350 degrees. Grease the inside of a 4 quart casserole dish. Bring a large saucepan of lightly salted water to a boil. Add noodles and boil, stirring frequently, until just tender. Drain noodles well. Meanwhile, melt butter in a large skillet over medium high heat. Cook about 6 to 8 minutes until onion is tender, stirring occasionally. Stir in mushroom soup, pimiento, jalapenos and chili powder until well combined. Layer 1/2 of the cooked noodles in the bottom of the prepared dish. Top with 1/2 of the chicken. Sprinkle with some of the salt and pepper. Spoon 1/2 of the soup mixture over the chicken. Sprinkle 1/2 of the Cheddar over the soup. Repeat the layering with the remaining ingredients. Bake casserole about 45 minutes until bubbly and heated through. Serve casserole hot. Serves 8 to 10. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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