Ingredients
16
ounces uncooked medium noodles
½
cup chopped onion
2
tablespoons butter or margarine
3
cans (10 ½ ounces each) condensed cream of mushroom soup
1
can (4 ounces) 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)
Directions
Heat oven to 350°. 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.
NOTES:
I usually use 12 ounces of noodles; 16 ounces seems to be too much
noodles.
I also use more onion than it calls for and a little more cheese.