Recipe: Chili-Chicken (using cooked chicken and noodles, 1970's)

CHILI-CHICKEN


16 oz. uncooked medium noodles
1 medium onion, chopped (1/2 cup)
2 tbsp. butter or margarine
3 cans (10 1/2 oz. each) condensed cream of mushroom soup
1 (4 oz.) can pimiento, chopped
2 tbsp. finely chopped pickled hot green chili pepper (remove stems and seeds)
3 to 4 cups cut-up cooked chicken or turkey
Salt and pepper
2 to 3 cups shredded sharp Cheddar cheese (8 to 12 oz.)

Heat oven to 350 degrees.

Cook noodles as directed on package; drain.

In large skillet, cook and stir onion in butter until tender; stir in (undiluted) soup, pimiento and chili pepper.

In greased 4 quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers.

Bake casserole uncovered in a 350 degree F oven about 45 minutes.

Makes 8 to 12 servings
Source: Vintage recipe booklet: Betty Crocker's Piggy Bank Casseroles: A Special Collection of Penny-Wise Recipes, General Mills, Inc., 1970