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Chicken Chili Casserole

10
Category : Chicken

Yield: 12 Servings

Ingredients (Help):
1 tb Oil; preferably olive oil
1 pk (8-oz) small egg noodles
1 lg Onion; chopped
1 Green pepper; chopped
3 tb Butter or margarine
3 cn (10.75-oz) cream of mushroom
-soup
1 Jar (4-oz) pimientos;
-chopped and drained
2 cn (4-oz) green chilies;
-chopped and drained
1 Jalapeo pepper; chopped
2 Chicken fryers; cooked and
-cut into large; bite-sized
-pieces
Salt to taste
Pepper to taste
1 1/2 lb Sharp Cheddar cheese; grated

Bring 3 quarts water to boil. Add oil and noodles. Return to boil. Cook,
uncovered, for 2 minutes. Drain, rinse and set aside to cool. Saut onions
and green pepper in butter. Add soup, pimientos, green chilies and jalapeo
pepper. In a buttered 4 quart casserole dish, layer half of the ingredients
as follows: noodles, chicken, salt, pepper, soup mixture and cheese.
Repeat. Bake for 45 minutes, uncovered, at 350. Add grated cheese on top
to serve. Yield:
12 servings.

MRS. MORGAN JONES

ABILENE, TX

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,

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