Remember those chilis you froze last fall? Use them in this yummy dish and warm up your sweetheart with a special dinner for two (or the entire family)!
GREEN CHILI CHICKEN AND NOODLE BAKE
Level – EASY
Total Time: 90 minutes
Cook Time: 60 minutes
Serves : 8-10 servings
INGREDIENTS:
3 Chicken breasts, diced, salted and peppered
1 Large onion, diced small
2 Cloves of garlic, minced
1 1/2 cups chopped green chilies
1 can tomatoes with jalapenos
1 can cream of chicken soup (or mushroom)
1/2 can of milk (to clean out soup can)
2 cups chicken stock
8 oz. cheese (American, Cheddar, Colby, or Monteray Jack), grated
16 oz. package of Grandma’s Frozen Wide Egg Noodles, thawed and separated
DIRECTIONS:
Preheat oven to 350 degrees.
Combine ALL ingredients in large mixing bowl, stir together making sure noodles are separated. Pour into pre-oiled large baking dish. Cover with tight fitting lid or seal with foil. Bake in pre-heated oven for 1 hour (or until bubbly in the middle). Remove from oven, sprinkle with additional cheese, cover and let rest for 15 minutes.
NOTE: This recipe contains milk and will have a tendency to boil-up so be sure that your baking dish is tall enough to handle this (or place on cookie sheet to catch any splatters). Also, if you mix the ingredients in the baking dish, it will tend to stick to the sides, so mixing ahead in a separate bowl is recommended.
No-Bake Turkey Tetrazzini