Chicken Noodle Casserole
From Good Housekeeping magazine.
- 2 t. vegetable oil
- 1 lg. green pepper, chopped
- 1 med. onion, chopped
- 1 28 oz. can crushed tomatoes
- 1/2 t. ground chipotle chile
- 1 t. ground cumin
- 1 lb. boneless, skinless chicken-breast halves, cut into 1/2 in. chunks
- 12 oz. wide egg noodles
- 1 c. packed fresh cilantro leaves
- 1/2 c. light sour cream
- 1 c. shredded Mexican-blend cheeses
Preparation time 25mins
Cooking time 60mins
Adapted from goodhousekeeping.com
Heat lg. covered saucepot of salted water to boiling on high.
Preheat oven to 375.
In 12 in. skillet, heat oil on med.-high.
Add green pepper, onion, garlic and 1/2 t. salt.
Cook 4-5 minutes or until golden brown, stirring occasionally.
Add tomatoes, chipotle and cumin.
Heat to simmering, stirring occasionally.
Sprinkle chicken with 1/4 t. each salt and pepper.
Add chicken to skillet.
Reduce heat to med.
Cover and cook 7 minutes, stirring occasionally.
While chicken mixture simmers, add noodles to boiling water and cook 5 minutes less than label directs.
Drain well; return to pot.
To same pot, add chicken, cilantro, sour cream, and 1/2 t. salt, stirring to combine.
Spread mixture in even layer in glass or ceramic 3-qt. baking dish.
Sprinkle with cheese.
Bake, uncovered, 30 minutes or until chicken is cooked and filling is bubbling.