Mexican Chicken Casserole<\/p>\n
<\/p>\n
6 oz. Mafalda Noodles (mini lasagna noodles – Substitute fusili or in a pinch, egg noodles, if you can\u2019t find Mafalda Pasta)<\/p>\n
1 can Chicken Broth<\/p>\n
1 can Chicken<\/p>\n
\u00bd C. Sour Cream Powder<\/p>\n
1 Can Cream of Mushroom Soup*<\/p>\n
1 can Cream of Chicken Soup *<\/p>\n
1 can Mexican Style Tomatoes (Ro-Tel, whatever heat level you prefer)<\/p>\n
1 2.5 oz. can sliced Olives, drained<\/p>\n
\u00bd C. dried Onions<\/p>\n
\u00bd C. dried Bell Pepper<\/p>\n
8 oz. Velveeta (or similar processed shelf stable \u201ccheese\u201d), cubed<\/p>\n
Breadcrumbs, optional<\/p>\n
<\/p>\n
Simmer noodles in broth in a pot. Strain the chicken juices into a second pot (reserve chicken for now). Whisk in sour cream powder over medium heat. Add remaining ingredients, including chicken, except cheese and the noodles and heat through. If it seems dry, add a little of the pasta liquid. For casserole, add drained noodles and half cheese, stir and turn into casserole dish. Top with remaining cheese and bread crumbs and bake until cheese me and breadcrumbs brown. Can also just mix in all cheese and heat up in pan, omitting breadcrumbs.<\/p>\n
* I\u2019ve mentioned several times how I feel about canned Cream of X soups. The replacement that I use is mentioned several places in this document. The easiest way instead of making a little bit each time as I have listed in other recipes is to make the Cream of X soup base and then just mix 1 \u00bc C. water with 1\/3 C. soup mix for each can. If you have butter, flour, and milk, use that with some broth and make a thick bechamel. If you don\u2019t mind canned cream soups, then no worries, just use em!<\/p>\n","protected":false},"excerpt":{"rendered":"
Mexican Chicken Casserole 6 oz. Mafalda Noodles (mini lasagna noodles – Substitute fusili or in a pinch, egg noodles, if you can\u2019t find Mafalda Pasta) 1 can Chicken Broth 1 can Chicken \u00bd C. Sour Cream Powder 1 Can Cream of Mushroom Soup* 1 can Cream of Chicken Soup * 1 can Mexican Style Tomatoes (Ro-Tel, whatever heat level you prefer) 1 2.5 oz. can sliced Olives, drained \u00bd C. dried Onions \u00bd C. dried Bell Pepper 8 oz….<\/p>\n