Total Time
45mins
Prep 15 mins
Cook 30 mins

You will love this casserole

Ingredients Nutrition

Directions

  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

5 5

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!

3 5

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.

5 5

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 us....it was delicious - the pepper / green chile combination gave it a nice zing.....leftovers were great too!