The Original Recipe, from Lindsey White

Feeds 6-8

Ingredients

  • 2 lbs. chicken (breasts, pieces, whatever you have…) (we skip this in our house and serve the prepared dish with a rotisserie chicken)
  • 2 packages egg noodles
  • 1 large can Cream of Chicken soup
  • 1 regular or large can Rotel Tomatoes
  • 1-2 C. Shredded Cheese
  • Tomatoes (we use whole Cherub tomatoes; chopped tomatoes would probably also work)
  • Olive Oil
  • Chicken Broth
  • Red Bell Pepper, Chopped
  • 2 Yellow Onions, chopped
  • 1 can (7 oz.) chopped green chiles
  • 1-3 Garlic cloves, chopped (Optional)
  • Fresh Cilantro (washed, dried and chopped)
  • Sea Salt
  • Black Pepper
  • Onion Powder (Optional)
  • Garlic Powder or Garlic Salt (Optional)
  • Chives (Optional)

Dishes

  • Large Skillet
  • Large Saucepan
  • Casserole Dish

Preparation

    Noodles

In large saucepan, bring water to boil. Follow instructions on egg noodles for “al dente” preparation. Egg noodles can cook while you continue to prepare the sauce for the casserole.  Start your chicken in the skillet at the same time.

Note: When noodles are “al dente,” drain, rinse in cold water and toss with olive oil to prevent sticking. Throw these into the casserole dish while you finish the sauce.

Chicken & Sauce

  • Cube chicken (or separate pieces) and add to skillet
  • Drizzle with olive oil
  • Add chopped onions and red bell pepper to large skillet and drizzle with olive oil  on medium-high heat.
  • Add dash salt and dash pepper.
  • Add onion powder and garlic powder to taste.
  • Add olive oil as needed to keep from sticking.
  • Add cilantro and another round of seasonings (as needed).
  • Add 1 quarter to one half cup chicken broth to skillet (as needed).
  • Bring to boil, then reduce heat.
  • Add can of cream of chicken soup and can of Rotel tomatoes to skillet.
  • Bring to boil.
  • Reduce heat and simmer.
  • Add liquid (chicken broth) as needed to keep it kind of loose but still creamy.

    Casserole

  • Preheat oven to 350 degrees F.
  • Add cooked egg noodles to casserole dish.
  • Stir in tomatoes and warm sauce mixture.
  • Mix until pasta is evenly coated. Add chicken broth if mixture is too dry.
  • Wipe edges of dish to prevent sauce burn marks on dish.
  • Bake at 350 degrees F until sauce bubbles on sides.
  • Top with fresh cilantro and/or grated cheese.
  • Bake until sides are bubbling and cheese is melted

    Serve and enjoy.


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