Chili Chicken Casserole

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: 1 hr 5 mins
• Serves: 10

Ingredients

• 16  ounces  uncooked  medium noodles
• 1⁄2 cup  chopped onion
• 2  tablespoons butter or 2  tablespoons margarine
• 3 (10 1/2ounce) 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.