Chicken Noodle Casserole

From Good Housekeeping magazine.
Chicken Noodle Casserole
Chicken Noodle Casserole

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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