Total Time
Prep 15 mins
Cook 30 mins

You will love this casserole

Ingredients Nutrition


  1. In a bowl combine the first five ingredients.
  2. Fold in noodles and chicken (1 cup) diced cooked chicken.
  3. Pour into a 1 1/2 quart baking dish.
  4. Sprinkle with cheese.
  5. Bake uncovered At 350 for 30 minutes until bubbly.
Most Helpful

Easy simple and tasty -- perfect meal for a hot Sunday when I (1) didn't go to the grocery store like I should have on yesterday, and (2) only had a little leftover rotisserie chicken, a couple of noodles, chicken stock and mushroom soup. Whew -- this one was a lifesaver with no leftovers! Thank you!

Adrienne in Reisterstown May 02, 2010

Very creamy casserole with good flavor and very mild heat factor. Never cooked with or even had canned green chilies (as far as I know), and I wanted to try it! Subbed yellow onion which I minced very fine as I was worried it wouldn't cook, also since a mince is smaller than a chop I only used 1/4 cup. Used a bit of finely minced red bell pepper, and few sprinkles of red pepper flakes. As it was being mixed I was worried it was going to be a too sloppy / wet. The noodles absorbed some of the sauce and ended up being a bit soft (even though I undercooked them to begin with as I dislike mushy). Next time I might omit the broth and try it that way. Adding some veggies might be nice as well, mushrooms etc.

KellyMae October 16, 2008

Delicious - I chopped up some carrot and stirfried the carrots / onions and chicken since I did not have a pre-cooked chicken. I used low fat cream of chicken soup and whole wheat penne noodles to make it lower in fat / higher in fiber for was delicious - the pepper / green chile combination gave it a nice zing.....leftovers were great too!

Laura36 December 23, 2008