Green Chile Chicken Noodle Casserole Recipes

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
• Bring to a boil, stirring constantly.
• Remove from heat.
• Spread 1 cup soup mixture in a 13 x 9 inch backing dish coated with cooking spray.
• Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese.
• Repeat layers, ending with the cheese.
• Spread remaining soup mixture over cheese.
• Bake at 350 degrees for 30 minutes or until bubbly.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Combine the cream of chicken soup, sour cream, milk, garlic powder, and cumin. Then stir in the shredded chicken and green chiles.
• Spread the mixture in a casserole dish and top with cheddar cheese.
• Bake for 20-30 minutes until the edges are bubbly and the casserole is hot throughout.
• Let sit 10 minutes, then serve with your choice of rice, beans, or tortillas. Enjoy!

GREEN CHILE CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles to al dente.
• Once cooked, drain noodles and add all ingredients while noodles are still hot.
• Pour into a greased 9 x 13 pan.
• Sprinkle with more cheese if desired.
• Bake in 350 degree oven until heated through.

GREEN CHILE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
• Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
• Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
• Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

GREEN NOODLE CASSEROLE

Steps:

• Roast or stew chicken according to your favorite method. Mom bought one already cooked at the grocery deli.
• Remove meat from chicken and cut into 1 1/2 inch cubes.
• In a skillet, heat the olive oil on medium, and saute the green pepper, onions, and mushrooms until just tender.
• Bring chicken stock to a boil and add noodles, cooking until tender. Do not drain, but leave the noodles in the broth.
• Add chicken and saute mixture to pot of noodles.
• Add peas, olives and pimentos to pot.
• Season with salt and pepper.
• In a 3 quart casserole, ladle 1/2 of chicken/noodle mixture, then sprinkle with 1/2 of cheese. Pour in remaining mixture then top with the rest of the cheese.
• Bake, covered for 45 minutes in a preheated 325 degree oven.
• Uncover and bake for 15 more minutes, until cheese is lightly browned.

CHICKEN AND GREEN NOODLE CASSEROLE

Steps:

• Cook chicken in salted water for 25-30 minutes or until tender; Remove chicken and reserve stock.
• Cut chicken meat into bite-size pieces; set aside.
• Cook noodles in stock until tender; drain and set aside.
• Saute green pepper, onion, and celery in 1/4 cup butter until tender.
• Add cheese; cook, stirring constantly, until cheese melts.
• Stir in soup and mushrooms; cook until bubbly.
• Add chicken and noodles; mix well.
• Spoon into a greased 13 x 9 x 2 inch baking dish.
• Combine remaining 1/4 cup butter and cracker crumbs.
• Sprinkle over the chicken mixture.
• Bake at 325 degrees for 40-45 minutes.