Chili Chicken Casserole

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Total Time
1hr 5mins
Prep
20 mins
Cook
45 mins

This is a very old recipe from my mother-in-law's recipe box. It's from the Betty Crocker Recipe Card Library and is an easy but tasty way to use up left over chicken or turkey.

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Ingredients

Nutrition
  • 16 ounces uncooked medium noodles
  • 12 cup chopped onion
  • 2 tablespoons butter or 2 tablespoons margarine
  • 3 (10 1/2 ounce) cans condensed cream of mushroom soup
  • 1 (4 ounce) can pimiento, chopped
  • 2 tablespoons finely chopped pickled hot green chili peppers (remove stems and seeds)
  • 3 -4 cups cut-up cooked chicken or 3 -4 cups cooked turkey
  • salt and pepper
  • 2 -3 cups shredded sharp cheddar cheese

Directions

  1. Heat oven to 350 degrees.
  2. Cook noodles as directed on package; drain.
  3. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.
  4. In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper.
  5. Top with half the soup mixture and half the cheese.
  6. Repeat layers.
  7. Bake uncoverd about 45 minutes.