From Sandi's Recipe File

Presents

"Chili Chicken"

Recipe Source:
Budget Casseroles (Card 20)
from The Betty Crocker Recipe Card Library

Serving Size: Makes 8 to 12 servings

Amount Ingredient

16 ounces uncooked medium noodles

1/2 cup chopped onion

2 tablespoons butter or margarine

3 cans (10 1/2 ounces each) condensed cream of mushroom soup

4 ounce can pimiento, chopped

2 tablespoons finely chopped pickled hot green chili pepper (remove stems and seeds)

3 to 4 cups cut up cooked chicken or turkey

Salt and pepper

2 to 3 cups shredded sharp cheddar cheese (8 to 12 ounces)

Preparation Instructions:

Heat oven to 350 degrees. Cook noodles as directed on package; drain. In large skillet, cook and stir onion in butter until tender; stir in soup, pimiento 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 about 45 minutes. 8 to 12 servings.

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