Chili Chicken

• 16 oz. uncooked medium noodles
• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine
• 3 (10 1/2 oz. each) cans condensed cream of mushroom soup
• 1 (4 oz.) can pimento, chopped
• 2 Tbsp. finely chopped pickled hot green chili pepper, remove stems and seeds
• 3 to 4 c. cut up cooked chicken or turkey
• salt and pepper
• 2 to 3 c. shredded sharp Cheddar cheese (8 to 12 oz.)

1. Heat oven to 350u0b0.
2. Cook noodles as directed on package; drain.
3. In large skillet, cook and stir onion in butter until tender; stir in soup, pimento and chili pepper.
4. In greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper.
5. Top with half the soup mixture and half the cheese.
6. Repeat layers.
7. Bake, uncovered, about 45 minutes.
8. Makes 8 to 12 servings.

noodles, onion, butter, condensed cream, pimento, pepper, chicken, salt, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992962 (may not work)