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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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You can use whatever noodles you want- the original recipe just said noodles. Also, you don't have to use the reduced fat soups- It is just a preference of mine. I hope you enjoy! Ingredients:
16 ounces wide egg noodles, cooked and then rinsed in cold water |
1/2 cup onion, chopped |
1 -2 tablespoon butter or 1 -2 tablespoon margarine |
1 (2 ounce) jar pimientos, chopped |
2 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup |
1 (10 3/4 ounce) can 98% fat-free cream of chicken soup |
2 tablespoons chili peppers, chopped |
4 cups chicken, cooked and diced |
3 cups cheddar cheese, shredded |
Directions:
1. In large skillet cook and stir onions in butter until tender.
2. Add pimentos, soup and chili peppers.
3. In a greased 4 quart casserole, layer 1/2 the noodles, 1/2 the chicken, 1/2 soup mixes and 1/2 the cheese.
4. Repeat the layers (Ending with cheese).
5. Bake uncovered at 350 degrees for 45 minutes.
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