spicy chicken casserole
This is great served with a crunchy garden salad and fresh corn bread!
prep time
30 Min
cook time
30 Min
method
Bake
yield
6 serving(s)
Ingredients
- 3/4 package medium or wide egg noodles
- 2 cups cubed, cooked chicken breast
- 1 can progresso's cheesy chicken enchillada soup
- 3/4 can milk (use soup can)
- 1/2 cup corn, fresh or frozen
- 1 can sliced black or green olives (small can)
- - salt and pepper
- - creole seasoning
- 1 cup shredded queso or mozzarella cheese
- 1/2 cup pepperidge farm herb stuffing mix
- 1/2 stick butter, cubed
How To Make spicy chicken casserole
-
Step 1Prehreat oven to 350. Cook egg noodles in large pot of salted boiling water. Drain.
-
Step 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)
-
Step 3In a medium bowl, combine soup and milk. Whisk together till smoothe. Stir in olives and corn.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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