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      South of the Border Chicken Noodle Casserole


      2 Tbsp olive oil

      1ea green pepper, diced small

      1ea onion, diced small

      2ea garlic cloves, smashed and chopped

      1ea 28oz crushed tomatoes

      1 Tsp ground chipotle

      1/2 Tsp cumin

      1 Tsp smoked paprika

      1 lb chicken breast, skin-less, diced into bite size pieces

      12oz egg noodles

      1 C chopped cilantro

      1/2 C sour cream

      1 Ccheddar jack cheese blend


      Boil pasta in lightly salted water, leaving it slightly under done, drain and run under cold water until cooled, reserve.

      In a skillet cook the pepper, onion and garlic over medium heat, being careful not to brown 4-5 minutes. Add tomatoes and seasonings bringing to a simmer. Toss diced chicken with salt and pepper and add to the skillet, reduce heat cover and cook for 5-6 minutes stirring once or twice

      Uncover and stir in sour cream, cilantro and noodles, toss to incorporate, pour into a casserole dish sprinkle the with cheese and bake at 375 for 30 minutes.