Chicken with Chiles Casserole {RECIPE} | Confessions of a Stay-At-Home Mom

August 22, 2012

Chicken with Chiles Casserole {RECIPE}

We all have those few treasured recipes that we grew up enjoying. Those recipe that when we nostalgically think back on (because, c'mon, I'm not the only one who looks back fondly on my childhood meals, right? RIGHT?!),  our hearts become warm and happy.

I love happy hearts and drooly mouths.

I loved walking in from school, opening the front door and being bombarded with the smell of our favorite family meal cooking in the oven. Some of those meals had been passed down for generations, others were curated and plopped into the rotation.  Either way, they are worth repeating for the generations to come.

Hubby grew up with a great many Family Favorite recipes. My mother-in-law has some fantastic meals in her arsenal, and I've come to love them too. One of those meals is the Chicken with Chiles Casserole I'm about to share.

This casserole is the essential dish for cool crisp nights, as it is tasty and filling.  There is great flavor without being too much. And it's simple as anything to throw together. You could even assemble it the night before, cover it up, toss it in the fridge and cook it for dinner the next day. 

Easy peasy one-two-threesy.


  • 12 oz bag of No Yolks Egg Noodles, cooked, drained and cooled.
  • 1/2 cup of onion, chopped
  • 2 TBS butter or olive oil (for sauteeing the onions)
  • 3 10-oz cans of Cream of Mushroom Soup
  • 1 small can of Green Chile Peppers (I might use 2 next time for extra flavor)
  • 1 1/2 cups of shredded Cheddar Cheese
  • 3 cups of chicken, cooked and cubed or shredded

{Preheat oven to 350 degrees}

Saute the onions in butter (or olive oil, if you so choose).  While they are sauteeing, combine the soup and chiles. Add the sauteed onions and mix well.

In a greased 2 1/2 quart baking dish, place 1/3 of the cooked noodles. Top with 1/3 the chicken, then 1/3 the cheese and 1/3 the Soup Mixture. Repeat.  If you have any of the cheese leftover, sprinkle some on top to make a nice crust.

Cook at 350 degrees for 45 minutes. Remove from oven, serve and enjoy!


Seriously, one of my favorite casseroles to date. And the leftovers only taste better. 

Off to eat more now because, let's face it, I can't help myself.

Would love to hear how this recipe turns out for you!

moderndaydonnareed {at} gmail {dot} com


  1. Yay! So psyched that you posted this.

  2. I love thinking of meals from my childhood :) My mom cooked some of the best meatloaf and it was the only meatloaf I would ever eat :) Coincidentally, she made a chicken noodle casserole that was just like your recipe, but with Cream of Chicken, no chilies, and on the stove top. So, I *know* this recipe is good! We'll definitely try these one night when it's cooler :) Love this post!


Hey! Share a thought or two - I'd love to hear from you! ~ Steph

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