Spicy Chicken Casserole

Kari Olson


This is great served with a crunchy garden salad and fresh corn bread!

★★★★★ 1 vote
30 Min
30 Min


3/4 pkg
medium or wide egg noodles
2 c
cubed, cooked chicken breast
1 can(s)
progresso's cheesy chicken enchillada soup
3/4 can(s)
milk (use soup can)
1/2 c
corn, fresh or frozen
1 can(s)
sliced black or green olives (small can)
salt and pepper
creole seasoning
1 c
shredded queso or mozzarella cheese
1/2 c
pepperidge farm herb stuffing mix
1/2 stick
butter, cubed


1Prehreat oven to 350.
Cook egg noodles in large pot of salted boiling water. Drain.
2Meanwhile, sprinkle chicken lightly with salt, and generously with Creole seasoning and fresh black pepper in large skillet with a little EVOO. Pan sear till lightly browned. (I like it spicy so I use quite a bit of the creole spice)
3In a medium bowl, combine soup and milk. Whisk together till smoothe. Stir in olives and corn.
4Pour noodles into a glass 13 x 9 baking dish. Add chicken. Pour soup mixture over top and gently fold all together. Top with shredded cheese, then stuffing mix bread crumbs. Dot with butter and bake 30 minutes. Let sit for 10 minutes. Serve.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Cajun/Creole