Green Chile Chicken
Servings Prep Time
12 15minutes
Cook Time Passive Time
90minutes 10minutes
Servings Prep Time
12 15minutes
Cook Time Passive Time
90minutes 10minutes
Ingredients
Instructions
  1. Chop 1 medium onion
  2. Take a rotisserie chicken and remove skin and debone.
  3. Chop chicken.
  4. Preheat oven to 375 degrees. Add onion to a large skillet with enough oil not to stick. Shouldn’t take more than 1 tbsp.
  5. Saute onions until they start to brown.
  6. Add chiles, jalapenos and pimentos, salt, pepper and saute 5 minutes
  7. At this point start to prepare your egg noodles. Do not overcook, cook for the least amount of time called for. If your package says cook 5-7 minutes, cook for 5 minutes. Add Cream of Mushroom Soup and cook on medium heat until heated through. This is also where you add the optional Velveeta cheese. Lower heat to low. Add the chicken and mix together.
  8. Drain noodles and return to pot off of heat. Add the mixture from the skillet and mix well. Be careful not to turn the noodles to mush.
  9. Put half of the mixture in the pot in a 13×9 dish and spread evenly.
  10. Spread half your cheese evenly over the mixture.
  11. Add remainder of mixture and spread evenly and do the same with the remainder of the cheese. Garnish with whole jalapenos cut in half lengthwise if desired.
  12. Get enough foil to cover dish and spray with nonstick spray so casserole doesn’t stick and cover the dish. Bake for 1 hour. Remove from oven and let rest 10 minutes before serving.