Chicken Chili Casserole
| Yield: | 12 Servings |
| Categories: | Poultry |
| 1 | tb | Oil; preferably olive oil |
| 1 | pk | (8-oz) small egg noodles |
| 1 | lg | Onion; chopped |
| 1 | Green pepper; chopped | |
| 3 | tb | Butter or margarine |
| 3 | cn | (10.75-oz) cream of mushroom soup |
| 1 | Jar (4-oz) pimientos; chopped and drained | |
| 2 | cn | (4-oz) green chilies; chopped and drained |
| 1 | Jalape?o pepper; chopped | |
| 2 | Chicken fryers; cooked and cut into large; bite-sized pieces | |
| Salt to taste | ||
| Pepper to taste | ||
| 1 1/2 | lb | Sharp Cheddar cheese; grated |
Advertisement