| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles, Chicken, Microwave, Mexican, Pasta |
6 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Noodles; cooked |
| 1/2 |
ts |
Butter |
| 3/4 |
c |
Celery; chopped |
| 2 |
|
Green pepper rings; chopped |
| 3/4 |
c |
Onion; chopped |
| 1 |
cn |
Cream of chicken soup |
| 2/3 |
c |
Milk |
| 1/2 |
c |
Sour cream |
| 2 |
c |
Cheddar cheese; shredded |
| 2 |
c |
Chicken or turkey; cooked chopped up |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/2 |
c |
Sliced almonds |
|
|
Jalepenos; minced |
INSTRUCTIONS
In a microwave casserole dish, add celery, peppers,
onion, and butter. Cook for 2 minutes. Remove from
dish. Line casserole with tortilla strips. In another
bowl, stir in soup, milk, sour cream, and cheese. Mix.
Add cooked vegetables, noodles, chicken, mushrooms,
and jalepenos. Pour into into casserole. Top with
almonds. Microcook until heated through, 2-4 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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