Spicy Chicken Casserole
2 skinless/boneless chicken breasts, cubed
1 14-oz can of cream of chicken soup
1 chicken broth bouillon cube
1/2 lb uncooked noodles (radiator or penne)
2 cups frozen vegetables thawed
Cheesy Jalapeño Seasoning
Tortilla chips (optional)
Cube and cook chicken. Place into casserole dish. Meanwhile, cook noodles until al dente. Drain and add noodles to casserole. Add vegetables. Stir until well mixed. Boil approximately 1/4 cup of water in a small saucepan. Completely dissolve bouillon cube. Add can of soup. Stir until well mixed. Add to casserole. Stir one more time. Cover and bake at 375 F for 30 minutes. After removing casserole from oven, shake 1-2 tbsp of Cheesy Jalapeño Seasoning over the casserole. Stir. Serve. Variation: Break up tortilla chips into small pieces. Sprinkle chips over the casserole before baking. Do not cover.
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