Tex-Mex Chicken Noodle Casserole

TOTAL TIME: Prep: 35 min. Bake: 25 min.

YIELD: 8 servings.

I threw this creamy Tex-Mex chicken noodle casserole together with items I had in the pantry when I forgot I had company coming for dinner. They loved it! You can also use leftover pork or turkey in place of the chicken. —Marina Castle Kelley, Santa Clarita, California

Ingredients

5 cups uncooked egg noodles

6 tablespoons butter, cubed

1 large sweet red pepper, chopped

1 small onion, finely chopped

6 tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

2 cups chicken broth

1-1/2 cups half-and-half cream

2-1/2 cups cubed cooked chicken breast

1 cup fresh or frozen whole kernel corn

1 cup corn chips, crushed

Chopped green onions

Directions

1. Preheat oven to 350°. Cook noodles according to package directions; drain.

2. In a large saucepan, melt butter over medium heat. Add sweet red pepper and onion; cook and stir until crisp-tender, 3-5 minutes. Stir in flour, salt, pepper and paprika. Gradually whisk in broth and cream until blended. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 2-3 minutes. Stir in noodles, chicken and corn.

3. Transfer to a greased 13x9-in. baking dish. Sprinkle with corn chips. Bake, uncovered, until heated through, 25-30 minutes. Sprinkle with green onions.

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