Description
This is a real tasty, very simple, no brainer sort of chicken casserole that everyone i've made it for just loves. This recipe makes a lot so it's perfect for when the whole family gets together, or if you just want leftovers for work the next day. It can be prepared hours in advance and left to cook for later leaving the cook free to entertain.
Ingredients
- Peas
- Corn
- Diced Green Chilies
- Jalapeno
- Cream Of Potato Soup
- Cream Of Chicken Soup
- Wide Egg Noodles
- Chicken
- Sharp Cheddar Cheese
- Sea Salt
- Garlic Powder
- Oregano
- Rosemary
- Cayenne
- Cumin
- Bay Leaves
Instructions
- Cut chicken in 1 inch cubes
- Boil chicken in a big covered pot of water seasoned with sea salt, garlic powder, oregano, rosemary, cayenne, cumin and bay leaves for approximately 1 hour
- Have soups, veggies, green chilies and 1 cup shredded cheese pre-mixed in bowl
- Set aside
- Once cooked, scoop chicken out of pot, add more water to broth and boil egg noodles in broth until soft
- Drain pasta and return to pot
- Add chicken and soup mixture to pot and stir
- Pour into casserole dish and top with remaining cheese
- Bake at 400f for 15 minutes
- Turn to broil for another 5-6 minutes checking every few minutes to make sure the cheese doesnt burn
- Sprinkle top with crushed red pepper and cayenne if you want it spicier
- I usually top half of the casserole with the red pepper and cayenne for those that want it spicier