Chili Chicken Casserole - Vintage
A wonderful Throw-Back recipe, filled with yummy goodness! @mostdeliciouslife.com
Ingredients
- 12 ounces egg noodles cook according to directions on package, drain and rinse
- ½ cup chopped onion
- 2 Tablespoons butter
- 3 cans cream of mushroom soup
- 1 4 ounce can Pimiento, chopped
- 2 Tablespoons pickled hot green chili pepper, finely chopped remove any stem and seeds
- 3 cups cooked chicken, cut up into bite-size pieces
- salt and pepper
- 3 cups sharp cheddar cheese, shredded
Instructions
- Heat oven to 350°.
- In large skillet, cook and stir onion in butter until tender.
- Stir in soup, pimento and chili pepper.
- Stir cooked noodles into cream mixture.
- Place half of the noodle mixture in the bottom of a greased casserole dish.
- Sprinkle with 1½ cups of cheese.
- Cover with remaining noodle mixture and top with the rest of the cheese.
- Bake uncovered for 40-45 minutes.