Mexican Chicken and Noodle Bake

by Whiski Business on April 11, 2014

I had a can of Campbell’s Cheddar Cheese Soup in my pantry. This is NOT a staple in my kitchen, but it was there and I needed to use it. I really wasn’t in the mood to try and create something spectacular–I mean it’s Cheddar Cheese soup, how spectacular can it get? So, I untangled my brain **sometimes it gets pretty snarly** and got to thinking. I got that can of soup and mixed it with salsa. Mmmmmmmm… we’re talking. Off to an easy and good start. Now the question was other than rolling around in this cheesy spicy goodness what am I going to do with it? Back to the pantry I go. Hi-Ho Hi-Ho it’s to the pantry I GOOOOO!! Much to my delight I find 1/2 a bag of wide egg noodles. Now we’re talking. Kind of a Mexican Mac N Cheese. So, here my dear friends is my toss it together, see what I get, and it was darned GOOD!!!


Mexican Noodle Bake

Prep time – 15 minutes
Cook time – 20  to 25 minutes

1 Can Campbell’s Cheddar Cheese Soup
1/2 C salsa (I used Pace Picante)
1/8 teaspoon ground cumin
1/2 a 12oz bag of wide egg noodles
1 C grated cheddar cheese (divided in half)
2 to 3 boneless, skinless chicken breasts
salt, pepper and garlic powder to taste

Preheat oven to 350*
Slice the chicken breasts into slices or bite size pieces, season with salt, pepper and garlic powder. Heat a large skillet with a bit of oil on medium heat. Add the chicken and fry until cooked through, turn off the heat. Cook the noodles as directed, but leave them with a little bite. Add the noodles to the chicken and stir.  Mix together the soup, salsa, cumin and 1/2 C grated cheese. Add this to the chicken and noodles. Spoon into a casserole top with remaining cheese and bake until bubbly and lightly brown.

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