Post by pjw on Jun 25, 2003 21:36:09 GMT -6
Chile Chicken Casserole
3 chicken breasts; skin on bone in
2 celery stalks; chopped
1 small onion; chopped
1 can cream of mushroom soup
1 can diced tomatoes with green chiles
1 can ripe olives; sliced
2 lb. velveeta; cubed
1/2 tsp thyme
1 tsp salt
1/2 tsp black pepper
1 Tbsp parsley
1 tsp garlic powder
1 tsp dried cilantro
1 1/2 lbs. wide egg noodles
Stew chicken with onion, celery, thyme, salt, black pepper, parsley. Cook in large dutch oven completely covered in water. Check water level often, adding more as needed to keep chicken covered. Remove chicken. Cook egg noodles in broth. Drain noodles. In dutch oven, combine tomatoes, soup, cheese, olives, garlic
and cilantro. Debone and chop chicken, add to cheese mixture. If mixture is too thick, thin with milk. When cheese is thoroughly melted, add egg noodles. Spray casserole dishes with cooking spray. Pour into dishes (1 13X9 and 1 smaller). Bake at 350*F for 30 min. Serves 10-12.
3 chicken breasts; skin on bone in
2 celery stalks; chopped
1 small onion; chopped
1 can cream of mushroom soup
1 can diced tomatoes with green chiles
1 can ripe olives; sliced
2 lb. velveeta; cubed
1/2 tsp thyme
1 tsp salt
1/2 tsp black pepper
1 Tbsp parsley
1 tsp garlic powder
1 tsp dried cilantro
1 1/2 lbs. wide egg noodles
Stew chicken with onion, celery, thyme, salt, black pepper, parsley. Cook in large dutch oven completely covered in water. Check water level often, adding more as needed to keep chicken covered. Remove chicken. Cook egg noodles in broth. Drain noodles. In dutch oven, combine tomatoes, soup, cheese, olives, garlic
and cilantro. Debone and chop chicken, add to cheese mixture. If mixture is too thick, thin with milk. When cheese is thoroughly melted, add egg noodles. Spray casserole dishes with cooking spray. Pour into dishes (1 13X9 and 1 smaller). Bake at 350*F for 30 min. Serves 10-12.
