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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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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. Ingredients:
16 ounces uncooked medium noodles |
1/2 cup chopped onion |
2 tablespoons butter or 2 tablespoons margarine |
3 (10 1/2 ounce) 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.
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