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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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! 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.
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