 "I've probably given this recipe out
100 times by now...try it and you will love it!!!" - Submitted
by Ronni Hall.
Chili
Chicken
- 12 ounces uncooked egg
noodles
2 tablespoons butter
1/2 cup chopped onions
3 (10.5-ounce) cans cream of mushroom soup
1 (4-ounce) can chopped pimentos
2 (4-ounce) cans diced mild green chili peppers
4 cups cooked chicken, chopped up into small pieces
Salt and pepper to taste
10 ounces shredded sharp cheddar cheese (I use more)
- Preheat oven to 350°F
(175°C).
- Cook noodles as directed
on package, drain.
- In a large skillet, cook
and stir onion in butter until tender, stir in soup, pimento
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 uncovered for 45
minutes or until cheese is browned on top and it is bubbling.
Makes 8 to 10 servings.
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