Chili Chicken Casserole

Submitted by Denise in da Kitchen

"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."

 

• Ready In: 1hr 5mins
• Ingredients: 9
• Serves: 10

ingredients

• 16 ounces uncooked medium noodles
• 1⁄2 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.