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spicy chicken casserole

★★★★★ 1
a recipe by
Kari Olson
Olney, IL

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

★★★★★ 1
serves 6
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For spicy chicken casserole

  • 3/4 pkg
    medium or wide egg noodles
  • 2 c
    cubed, cooked chicken breast
  • 1 can
    progresso's cheesy chicken enchillada soup
  • 3/4 can
    milk (use soup can)
  • 1/2 c
    corn, fresh or frozen
  • 1 can
    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

How To Make spicy chicken casserole

  • 1
    Prehreat oven to 350. Cook egg noodles in large pot of salted boiling water. Drain.
  • 2
    Meanwhile, 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)
  • 3
    In a medium bowl, combine soup and milk. Whisk together till smoothe. Stir in olives and corn.
  • 4
    Pour 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.

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