1 tbsp Oil, preferably olive oil
1 package (8-oz) small egg noodles
1 large Onion, chopped
1 Green pepper, chopped
3 tbsp Butter or margarine
3 can (10.75-oz) cream of mushroom soup
1 Jar (4-oz) pimientos, chopped and drained
2 can (4-oz) green chilies, chopped and drained
1 Jalape¥o pepper, chopped
2 Chicken fryers, cooked and cut into large; bite-sized pieces
Salt to taste
Pepper to taste
1 1/2 lb Sharp Cheddar cheese, grated
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Bring 3 quarts water to boil. Add oil and noodles. Return to boil. Cook, uncovered, for 2 minutes. Drain, rinse and set aside to cool. Saut‚ onions and green pepper in butter. Add soup, pimientos, green chilies and jalape¤o pepper. In a buttered 4 quart casserole dish, layer half of the ingredients as follows: noodles, chicken, salt, pepper, soup mixture and cheese. Repeat. Bake for 45 minutes, uncovered, at 350ø. Add grated cheese on top to serve. Yield: 12 servings.
MRS. MORGAN JONES
ABILENE, TX
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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