Mexican Chicken Casserole(Makes 2 Casseroles, One For Now, One For Later.)

• 4 to 5 boneless chicken breasts, cooked and chopped
• 16 oz. macaroni noodles
• 2 cans cream of mushroom soup
• 2 cans cream of chicken soup
• 1 small jar pimentos
• jalapenos to taste
• 3 cups sharp cheese, grated
• 2 cups mild cheese, grated
• stick of butter
• 1 small onion, chopped finely

1. Cook noodles, drain, and place to the side.
2. Melt butter in a pan.
3. Saute onions, pimentos, and jalapenos in butter.
4. Add soups and bring to a boil.
5. Add sharp cheese, melt.
6. Pour this mixture over the noodles.
7. Add chopped chicken.
8. Pour into 2 casserole dishes.
9. Place the 2 cups of mild cheese on top.
10. Bake at 350 until it bubbles.
11. Take the casserole out of the oven and let it sit for 15 minutes.

chicken breasts, macaroni noodles, cream of mushroom soup, cream of chicken soup, pimentos, sharp cheese, mild cheese, butter, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53973 (may not work)