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| | Chicken Noodle Casserole
one 8 ounce package of egg noodles
1 tablespoon of butter
1/2 onion, chopped
2 tablespoons of chopped green pepper
one 10 ounce can of cream of mushroom soup
2 cup of diced leftover chicken
salt and pepper to taste
1/2 cup of grated Cheddar cheese
Cook the noodles in boiling water until just tender, following package directions; drain.
Melt butter in saucepan. Add onion and sauté until translucent. Add green pepper and soup, mixing well.
Preheat oven to 350ºF.
Grease a 2 quart casserole dish. Place half the noodles in bottom of dish, then cover with half the chicken. Season with salt and pepper, then add half the mushroom soup mixture and half the grated cheese. Repeat layers using remaining ingredients. Bake for 45 minutes. Remove from oven and serve. Serves 10 |
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