s KING RANCH CHICKEN NOODLE CASSEROLE ****
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s KING RANCH CHICKEN NOODLE CASSEROLE ****
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Ingredients
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Instructions *** 10-7-17 modified this for a camping meal, used electric fry pan... boil water and pour over half the noodles and stir (only used half), let sit while you do the other steps added the noodles and some of the water to the pan where called for cook in fry pan uncovered after adding cheese for time indicated very good **** We've taken a traditional chicken casserole and added some Mexican flavors for a new and delicious take on a family favorite dish. TOTAL TIME: 1:00PREP: 0:25LEVEL: ModerateYIELD: 6 main-dish servings Ingredients 2 tsp. vegetable oil 1 large green pepper 1 medium onion 2 clove garlic 1 can crushed tomatoes ½ tsp. ground chipotle chile 1 tsp. ground cumin 1 lb. boneless, skinless chicken breast halves 12 oz. wide egg noodles 1 c. fresh cilantro leaves ½ c. light sour cream 1 c. Mexican-blend cheeses Directions Heat large covered saucepot of salted water to boiling on high. Preheat oven to 375 degrees F. In 12-inch skillet, heat oil on medium-high. Add green pepper, onion, garlic, and 1/2 teaspoon salt. Cook 4 to 5 minutes or until golden brown, stirring occasionally. Add tomatoes, chipotle, and cumin. Heat to simmering, stirring occasionally. Sprinkle chicken with 1/4 teaspoon each salt and pepper. Add chicken to skillet. Reduce heat to medium. Cover and cook 7 minutes, stirring occasionally. While chicken mixture simmers, add noodles to boiling water and cook 5 minutes less than label directs. Drain well; return to pot. To same pot, add chicken, cilantro, sour cream, and 1/2 teaspoon salt, stirring to combine. Spread mixture in even layer in glass or ceramic 3-quart baking dish. Sprinkle with cheese. Bake, uncovered, 30 minutes or until chicken is cooked (165 degrees F) and filling is bubbling. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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