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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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CHILI CHICKEN DATED 1966 This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983. Ingredients:
16 ounces uncooked medium noodles |
1/2 cup chopped onion |
2 tablespoons butter |
3 cans cream of mushroom soup |
4 ounce can pimiento chopped |
2 tablespoons finely chopped pickled hot green chili pepper |
4 cups cut up cooked chicken |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 cups shredded sharp cheddar cheese |
Directions:
1. Heat oven to 350.
2. Cook noodles as directed on package then drain.
3. In large skillet cook and stir onion in butter until tender then stir in soup, pimiento and chili pepper.
4. In greased 4 quart casserole layer half the noodles and half the chicken then season with salt and pepper.
5. Top with half the soup mixture and half the cheese then repeat layers.
6. Bake uncovered for 45 minutes then serve immediately.
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