Main dishes

Chicken Chipotle Noodle Casserole

Chicken Chipotle Noodle Casserole recipe

photo by:kraft

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).

posted by

dmn_mn

on 11/9/2012

time

prep:

15 min

total:

30 min

servings

total:

6 servings, about 1 cup each

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What You Need

Tbsp. butter or margarine

medium onion, chopped

oz. VELVEETA®, cut up

chipotle peppers in adobo sauce, chopped

cups shredded cooked chicken

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

cups egg noodles, cooked, drained

1/2

cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

Make It

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.

Kraft Kitchens Tips

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.

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dmn_mn

posted:11/9/2012

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).

dawggielits

posted:8/15/2012

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!

vanderkitty

posted:5/4/2010

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.

teddy_bear0110

posted:11/12/2009

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.

AbbyKurowicki

posted:11/11/2009

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.

abbysmom4

posted:6/7/2009

It was too spicy! Would make again but need to figure out how to make it not so spicy!

sentientred

posted:4/26/2009

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!

clumsypoot

posted:3/31/2009

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!