Comida Kraft
Recipe Box

Chicken Chipotle Noodle Casserole

Prep Time
15
min.
Total Time
30
min.
Servings

6 servings, about 1 cup each

A flavorful, Tex-Mex-inspired chicken casserole with just enough spice pleases the pickiest of eaters, and the 30-minute cooking time pleases a busy cook!

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What You Need

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Make It

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  • Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add onion; cook and stir 5 minutes or until tender. Add VELVEETA and peppers; cook 5 minutes or until VELVEETA is melted, stirring frequently. Add chicken and sour cream; mix lightly.
  • Place noodles in greased 1-1/2-quart casserole dish. Add chicken mixture; mix lightly. Sprinkle with shredded cheese.
  • Bake 15 minutes or until heated through.

Serving Suggestion

Add one or more of your family's favorite vegetables, such as chopped broccoli, cauliflower, carrots or green peppers, to this tasty casserole before baking for a complete meal.

Substitute

Prepare as directed, substituting leftover shredded or chopped cooked pork, ham or beef for the cooked chicken.

Servings

  • 6 servings, about 1 cup each

Nutritional Information

Serving Size 6 servings, about 1 cup each
AMOUNT PER SERVING
Calories 370
Total fat 19g
Saturated fat 10g
Cholesterol 115mg
Sodium 580mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 4g
Protein 24g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 25 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from This was good, not GREAT but pretty tasty. This was good, not GREAT but pretty tasty. I halved the recipe so only used one chipotle pepper. I like spicy food so I probably could've used both. It gave a nice smokey flavor. I agree with the other people the sauce was very thick and I had to add extra Velveeta and just a bit of heavy cream. You could probably just thin it out with milk if you don't have cream. Overall a tasty, easy to make meal.
Date published: 2010-05-04
Rated 4 out of 5 by from I was also concerned about the peppers so I swapped them out for about a cup of homemade salsa from... I was also concerned about the peppers so I swapped them out for about a cup of homemade salsa from our favorite Mexican restaurant. I also mixed in about 4oz (1/2 a brick)of cream cheese so it wouldn't be too runny. My family LOVED it.
Date published: 2009-11-12
Rated 1 out of 5 by from WAY to SPICY...... WAY to SPICY...... Would try again using salsa instead of chipotle mix. Had to throw it away most of it we could not even finish our original plate. Should be a warning on how spicy it is...
Date published: 2014-01-18
Rated 5 out of 5 by from this was yummy! this was yummy! i put in 2 oz. more velveeta than called for and used the 2 % milk velveeta and 2 % milk cheddar on top to make it a little healthier. i love the spiciness!
Date published: 2009-03-31
Rated 5 out of 5 by from This was really tasty. This was really tasty. Even my picky eater liked it. Next time though I think I will just do it all stove top (since you only really have it in the oven for 15 minutes).
Date published: 2012-11-09
Rated 4 out of 5 by from Instead of chipotle peppers I just used red, orange, and yellow peppers in with the onions. Instead of chipotle peppers I just used red, orange, and yellow peppers in with the onions. Instead of the Velveeta Cheese I used the Queso Velveeta. It was great!
Date published: 2012-08-16
Rated 5 out of 5 by from This was delicious. This was delicious. It got a bit thick, but we added heavy cream and more velveeta. I'm thinking about making the chicken mixture into enchiladas.
Date published: 2009-11-13
Rated 5 out of 5 by from This was perfect, we doubled the recipe and lightened up a little bit on the chicken. This was perfect, we doubled the recipe and lightened up a little bit on the chicken. It was not at all dry and the spiciness was perfect!
Date published: 2009-04-26
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