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Very Good Mild to Hot Chicken Casserole

Nancy All


  • 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
  • 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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