Chili-Chicken
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A home-kitchen version of chili-chicken, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 16 oz. medium size bag noodles
- 1/2 c. chopped onion
- 2 Tbsp. margarine
- 3 cans mushroom soup
- 4 oz. can/jar chopped pimento
- 2 Tbsp. chopped chili pepper (or other peppers)
- 3 to 4 c. cut up cooked chicken
- salt and pepper
- 2 to 3 c. shredded Cheddar cheese
Method
Cook noodles and drain.
Cook onion in margarine in skillet until soft, then stir in soup, pimento and chili pepper.
Grease 9 x 13-inch casserole dish.
Layer 1/2 noodles, 1/2 the chicken and season with salt and pepper.
Top with half the soup mixture and half the cheese.
Repeat layers.
Bake, uncovered, at 350° for 45 minutes.
Serves 8 to 12.
Rate:
