Chili Chicken Casserole
- 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
- Heat oven to 350 degrees.
- Cook noodles as directed on package; drain.
- In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento and chili pepper.
- In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper.
- Top with half the soup mixture and half the cheese.
- Repeat layers.
- Bake uncoverd about 45 minutes.
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RECIPE SUBMITTED BY
Denise in da Kitchen
Willington, Connecticut
I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!