Recipe - Chicken Chili Casserole

1 tablespoon Oil; preferably olive oil
1 pack (8oz) small egg noodles
1 lg Onion; chopped
1 Green pepper; chopped
3 tablespoon Butter or margarine
3 cn (10.75oz) cream of mushroom
soup
1 Jar (4oz) pimientos;
chopped and drained
2 cn (4oz) green chilies;
chopped and drained
1 Jalape¥o pepper; chopped
2 Chicken fryers; cooked and
cut into large; bitesized
pieces
Salt to taste
Pepper to taste
1 One half pound Sharp Cheddar cheese; grated

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 350ø. 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.