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Mexican chicken noodle casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Chicken, Entrees, Mexican, North American, Pastas & Noodles, Poultry, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| pack | Noodles, cooked | | 1/2
| tsp | Butter | | 3/4
| cup | Celery, chopped | | 2
| | Green pepper rings, chopped | | 3/4
| cup | Onion, chopped | | 1
| can | Cream of chicken soup | | 2/3
| cup | Milk | | 1/2
| cup | Sour cream | | 2
| cup | Cheddar cheese, shredded | | 2
| cup | Chicken or turkey, cooked | | | - chopped | | 1/2
| lbs | Mushrooms, sliced | | 1/2
| cup | Sliced almonds | | | Jalepenos, minced |
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Procedures:
| 1 | In a microwave casserole dish, add celery, peppers, onion, and butter. | | 2 | Nuke 2 minutes. | | 3 | Remove from dish. | | 4 | Line casserole with tortilla strips. | | 5 | In another bowl, stir in soup, milk, sour cream, and cheese. | | 6 | Mix. | | 7 | Add cooked vegetables, noodles, chicken, mushrooms, and jalepenos. | | 8 | Pour into into casserole. | | 9 | Top with almonds. | | 10 | Microcook until heated through, 2-4 mins. |
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