Mexican Chicken Noodle Casserole
Yield
6 servingsPrep
20 minCook
7 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
noodles
cooked |
*
|
| ½ | teaspoon |
butter
|
|
| ¾ | cup |
celery
chopped |
|
| 2 | each |
green bell peppers
rings, chopped |
|
| ¾ | cup |
onions
chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| ⅔ | cup |
milk
|
|
| ½ | cup |
sour cream
|
|
| 2 | cups |
cheddar cheese
shredded |
|
| 2 | cups |
chicken
cooked, chopped |
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | cup |
almonds
sliced |
|
| 1 | x |
jalapeño pepper
minced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
noodles
cooked |
*
|
| 2.5 | ml |
butter
|
|
| 177 | ml |
celery
chopped |
|
| 2 | each |
green bell peppers
rings, chopped |
|
| 177 | ml |
onions
chopped |
|
| 1 | can |
soup, cream of chicken
|
|
| 158 | ml |
milk
|
|
| 118 | ml |
sour cream
|
|
| 473 | ml |
cheddar cheese
shredded |
|
| 473 | ml |
chicken
cooked, chopped |
|
| 226.8 | g |
mushrooms
sliced |
|
| 118 | ml |
almonds
sliced |
|
| 1 | x |
jalapeño pepper
minced |
*
|
Directions
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 to 4 minutes.
