Chili Chicken Dated 1966
From chefmeow 15 years ago
- 45 minutes to make
- Serves 4
CHILI CHICKEN DATED 1966 This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Jennet Estate in Allen, Texas in 1983.
Ingredients
- 16 ounces uncooked medium noodles shopping list
- 1/2 cup chopped onion shopping list
- 2 tablespoons butter shopping list
- 3 cans cream of mushroom soup shopping list
- 4 ounce can pimiento chopped shopping list
- 2 tablespoons finely chopped pickled hot green chili pepper shopping list
- 4 cups cut up cooked chicken shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 3 cups shredded sharp cheddar cheese shopping list
How to make it
- Heat oven to 350.
- Cook noodles as directed on package then drain.
- In large skillet cook and stir onion in butter until tender then stir in soup, pimiento and chili pepper.
- In greased 4 quart casserole layer half the noodles and half the chicken then season with salt and pepper.
- Top with half the soup mixture and half the cheese then repeat layers.
- Bake uncovered for 45 minutes then serve immediately.
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