Hominy Chicken Casserole

Submitted by Miss Dusty

"I wanted something different one evening; I didn't want "normal" vegetables, so I used more off-the-beat items. The bite-size fried onions added a final mouth-watering flavor that was hard to resist. My husband, who hates hominy with a passion, fell in love with this casserole - and he's still eating the leftovers!"

 

• Ready In: 1hr 5mins
• Ingredients: 11
• Yields: 1 casserole dish
• Serves: 12

ingredients

• 1 lb egg noodles, cooked
• 1 lb boneless skinless chicken breast
• 1 (13 1/2 ounce) can black-eyed peas, drained
• 1 (13 1/2 ounce) can white hominy, drained
• 4 ounces cream cheese, cubed
• 6 -8 ounces monterey jack cheese, shredded
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of potato soup
• 1 (10 3/4 ounce) can broccoli cheese soup
• 3⁄4 cup half-and-half
• 1 cup French-fried onions, as desired

directions

1. Cook the egg noodles according to package directions.
2. Cube the chicken breasts and cook until white.
3. Preheat the oven to 350°F Lightly spray a 9x13 casserole dish with non-stick spray.
4. Line the bottom of the dish with the cubed chicken. Add the blackeyed peas and white hominy.
5. Sprinkle the cream cheese and Colby Jack/Monterey cheese over the ingredients. Add the cooked egg noodles to the top.
6. In a separate mixing bowl, mix together the cream of mushroom, cream of potato, and broccoli & cheese soups. Add the half-and-half until creamy.
7. Pour the soup mixture over the noodles - make sure it is even.
8. Sprinkle the french-fried onions over the whole casserole until they are the desired thickness.
9. Bake for 20 minutes.