Chile Chicken Cheese Casserole

This is a nice basic casserole that can be revved up by the addition of chiles - either mild or hot - or you can leave the chiles out altogether and leave it just cheesy. Adapted from The More with Less Cookbook.

• Ready In: 1 hr
• Serves: 4-6

Ingredients

• 12  ounces  noodles
• 5  tablespoons butter
• 1⁄4-1⁄2 cup  chopped onion
• 3  tablespoons  chopped green peppers (optional)
• 1⁄2 cup  sliced mushrooms (optional)
• 1 (4 ounce) can  chopped mild green chilies (or chopped jalapenos)
• 5  tablespoons flour
• 1 1⁄2 cups chicken broth
• 1 1⁄2 cups milk
• 1⁄2 teaspoon dry mustard
•  salt
•  pepper
• 3  cups  diced  cooked chicken
• 2⁄3 cup  shredded cheese (or more to taste)
•  buttered bread crumb

Directions

1. Cook noodles in boiling water; drain.
2. Saute onion, peppers and mushrooms in butter.
3. Stir in flour, cook with vegetables and stir till bubbly.
4. Add chicken broth, milk, dry mustard and salt and pepper to taste. Heat and stir till thickened.
5. Combine this mixture with the cooked noodles and cooked chicken and chiles, if using.
6. Put in greased casserole dish (2 or 2 1/2 qt size).
7. If you like it cheesy, feel free to stir some cheese in with the noodles, sauce and chicken. Top with shredded cheese and bread crumbs.
8. Bake at 350 for 30-45 minutes.