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“You can use whatever noodles you want- the original recipe just said "noodles." Also, you don't have to use the reduced fat soups- It is just a preference of mine. I hope you enjoy!”
READY IN:
1hr 5mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • 16 ounces wide egg noodles, cooked and then rinsed in cold water
  • 12 cup onion, chopped
  • 1 -2 tablespoon butter or 1 -2 tablespoon margarine
  • 1 (2 ounce) jar pimientos, chopped
  • 2 (10 3/4 ounce) cans 98% fat-free cream of mushroom soup
  • 1 (10 3/4 ounce) can 98% fat-free cream of chicken soup
  • 2 tablespoons chili peppers, chopped
  • 4 cups chicken, cooked and diced
  • 3 cups cheddar cheese, shredded

Directions

  1. In large skillet cook and stir onions in butter until tender.
  2. Add pimentos, soup and chili peppers.
  3. In a greased 4 quart casserole, layer 1/2 the noodles, 1/2 the chicken, 1/2 soup mixes and 1/2 the cheese.
  4. Repeat the layers (Ending with cheese).
  5. Bake uncovered at 350 degrees for 45 minutes.

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