Description:

Very Good Mild to Hot Chicken Casserole

Source:

Nancy All

Serves/Makes:4

Ingredients

• 16 oz (448 grm). uncooked medium noodles
• 1/2 cup (125 ml) chopped onion
• 2 tbsp (30 ml) butter
• 3 10-1/4 oz (287 grm). cans condensed cream of mushroom soup
• 1 4 oz (112 grm). can pimiento
• salt and pepper
• 2 tbsp (30 ml) finely chopped pickled hot green chili pepper (remove stem & seeds)
• 4 cups (950 ml) cooked and cut up chicken or turkey
• 3 cups (700 ml) shredded sharp cheddar cheese

Preparation

• Heat oven to 350 degrees (175 C.).
• Cook noodles as directed on package; drain.
• In large skillet, cook and stir onion in butter until tender; stir in soup, pimientos and chili peppers.
• In greased 4 quarts (3775 ml) casserole, layer half the noodles, and half the chicken; season with salt and pepper.
• Add half the soup mixture and half the cheese.
• Repeat in layers.
• Bake uncovered for 45 minutes.

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