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Chili Chicken

    12 ounces uncooked egg noodles
    2 tablespoons butter
    1/2 cup chopped onions
    3 cans (10.5-ounce) cans cream of mushroom soup
    1 (4-ounce) can chopped pimentos
    2 small cans mild green chili peppers, chopped (Old El Paso brand works)
    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

    Contributed by Ronni Hall





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