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Made this last night for dinner and we loved it, it's different than my other chicken casserole recipes. I made it just like it was posted, only I boiled the chicken and then cooked the noodles in the leftover chicken stock, it gave them even more flavor. I usually have all these ingredients in the pantry, so I'm sure this will be on the table again very soon. Thanks for posting!!

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jredheadedwoman3 September 18, 2008

Yummy and easy. I only used 2 very large chicken breasts like Pam-I-Am did.

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Laura O. January 01, 2008

Absolutely delicious!! This was a huge hit at the lake for opening weekend at Mineral Lake (for fishing). I made my own cream of chicken soup and added along with the tomato and green chilies, a can of Campbells Southwestern pepper jack fiesta soup and added alittle chopped up red onion and red pepper. I used 4 large chicken breast and I also used angel hair pasta. Mixed all in bowl and added to casserole pan and baked 30 minutes. When removing from oven I added monterey jack cheese on top and let melt and added a few strips of red and green pepper. Fantastic!! Everyone wanted the recipe :) Thanks for sharing this wonderful recipe!! Its one I am sure I will be making again. :)

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Marsha D. April 29, 2007

I really enjoyed this recipe and it was soooo easy too! It took me about 45 minutes from beginning to finish. I used 2 very large chicken breasts and sauted them in a tablespoon of oil for about 10-12 minutes with some Emeril seasoning on them. While I was doing that, I boiled the noodles. All the time, my oven was pre-heating. It all went together so quickly and was a good family friendly meal. I used Del Monte's tomatoes with zesty mild green chilies and instead of the cream of chicken soup, used Campbell's southwest pepper jack. It had a nice mild chili taste.

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Pam-I-Am March 01, 2007

Delicious! Thanks msbelle for another quick and easy recipe that my family really enjoyed. I did top the casserole with shredded colby/jack cheese, before baking, to make it a little cheesier. Also, I used 4 large boneless, skinless chicken breasts instead of 8. I baked it in a 9x13" dish for 30 min. and the result was a cheesy, spicy dish that my family gave 2 thumbs up to. This is a keeper and I will be making this often.

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Bayhill May 06, 2006
Cheesy Mexican Chicken