| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Casseroles, Chicken, Mexican, Microwave, 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 |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/2 |
c |
Sliced almonds |
|
|
Jalepenos; minced |
INSTRUCTIONS
In a microwave casserole dish, add celery, peppers,
onion, and butter. Nuke 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 mins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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