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How To make Mexican Chicken & Noodles Casserole
1/2 pk Noodles; cooked
1/2 ts Butter
3/4 c Celery; chopped
2 Green pepper rings; chopped
3/4 c Onion; chopped
1 cn Cream of chicken soup
2/3 c Milk
1/2 c Sour cream
2 c Cheddar cheese; shredded
2 c Chicken or turkey; cooked
- chopped up 1/2 lb Mushrooms; sliced
1/2 c Sliced almonds
Jalepenos; minced In a microwave casserole dish, add celery, peppers, onion, and butter. Cook for 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. Pour into into casserole. Top with almonds. Microcook until heated through, 2-4 minutes.
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Canned chicken noodle casserole
2 cups egg noodles
1 12.5 can chicken
1 can cream of chicken soup
1 cup shredded cheddar
1/2 cup milk
1 cup frozen peas
2 cups potato chips
Cook and drain 2 cups of uncooked noodles according to the package directions.
While the noodles are cooking, preheat your oven to 400 degrees.
Stir together the DRAINED can of chicken, noodles, soup, milk, frozen peas, and cheese. Season with salt, pepper, or any other preferred seasoning.
Place the mixture into a greased 9×13 baking dish and evenly sprinkle crushed potato chips over top. You can also sprinkle on a little extra cheddar cheese if you’d like!
Bake for 25-30 minutes or until heated through.
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Need some new casseroles in the weeknight dinner rotation? These five quick and easy recipes that won’t break the bank are the answer. Nicole makes Texas’ own king ranch casserole, your new favorite side dish French onion mac and cheese, and cabbage roll casserole for when it's time to get adventurous. She even has a new twist on a classic broccoli dish, and she didn’t forget about breakfast, either!
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