| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Poultry |
12 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil; preferably olive oil |
| 1 |
pk |
(8-oz) small egg noodles |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 3 |
tb |
Butter or margarine |
| 3 |
cn |
(10.75-oz) cream of mushroom soup |
| 1 |
|
Jar (4-oz) pimientos; chopped and drained |
| 2 |
cn |
(4-oz) green chilies; chopped and drained |
| 1 |
|
Jalape¥o pepper; chopped |
| 2 |
|
Chicken fryers; cooked and cut into large; bite-sized pieces |
|
|
Salt to taste |
|
|
Pepper to taste |
| 1 1/2 |
lb |
Sharp Cheddar cheese; grated |
INSTRUCTIONS
Bring 3 quarts water to boil. Add oil and noodles. Return to boil. Cook,
uncovered, for 2 minutes. Drain, rinse and set aside to cool. Saut. onions
and green pepper in butter. Add soup, pimientos, green chilies and jalape¤o
pepper. In a buttered 4 quart casserole dish, layer half of the ingredients
as follows: noodles, chicken, salt, pepper, soup mixture and cheese.
Repeat. Bake for 45 minutes, uncovered, at 350°. Add grated cheese on top
to serve. Yield:
12 servings.
MRS. MORGAN JONES
ABILENE, TX
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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