Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 16 ounce package uncooked medium egg noodles

  3. 2 tbsp. butter

  4. 1/2 cup chopped onion

  5. 3 cans,

  6. 10 1/2 ounces each, cream of mushroom soup

  7. 4 ounce can chopped pimientos

  8. 2 tbsp. canned diced jalapenos, drained

  9. 1 tbsp. chili powder

  10. 4 cups chopped cooked chicken

  11. 1/4 tsp. salt

  12. 1/4 tsp. pepper

  13. 3 cups shredded sharp Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease the inside of a 4 quart casserole dish. Bring a large saucepan of lightly salted water to a boil. Add noodles and boil, stirring frequently, until just tender. Drain noodles well. Meanwhile, melt butter in a large skillet over medium high heat. Cook about 6 to 8 minutes until onion is tender, stirring occasionally. Stir in mushroom soup, pimiento, jalapenos and chili powder until well combined. Layer 1/2 of the cooked noodles in the bottom of the prepared dish. Top with 1/2 of the chicken. Sprinkle with some of the salt and pepper. Spoon 1/2 of the soup mixture over the chicken. Sprinkle 1/2 of the Cheddar over the soup. Repeat the layering with the remaining ingredients. Bake casserole about 45 minutes until bubbly and heated through. Serve casserole hot.


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