I have been attempting to get our house ready for the weekend, my brother and his girlfriend are flying in and will see our house for the first time. It's a wreck. Do you ever sit back, look around and wonder when a tornado touched down in your living room? I do. Almost. Every. Day. Coop was in the hospital last week. He has asthma and when he gets a cold, it's a doozy. It makes his little lungs go haywire and we end up in the ER. He was admitted this time and spent 4 days there. He's all better now but our house isn't. Blah, housework, blah....
Not that this really has anything to do with the recipe I share with you today or anything. Today, I am sharing a yummy, easy-peasy-extra cheesy, Nacho Cheese Noodle Bake. I was flipping a Taste of Home magazine and saw the original recipe. I have altered it slightly..leaving out olives and substituting a few other things.
Brown ground chicken a drain. Mix in a can of fire roasted Tex-Mex style tomatoes, corn an nacho cheese condensed soup. Bring to a boil and simmer for about 10 minutes.
Meanwhile, cook and drain half a bag of egg noodles.
Mix it all together and pour into a greased casserole dish or baking pan. Sprinkle 2 cups of cheese over the top and bake until bubbly.
Nacho Cheese Noodle Bake
3 cups uncooked egg noodles
1 pound ground chicken
1 can fire roasted Tex Mex tomatoes
1 cup frozen corn
1 can condensed nacho cheese soup
2 cups shredded Fiesta Blend cheese
Shredded lettuce, chopped tomatoes, sour cream. tortilla strips
Preheat oven to 350.
Brown ground chicken an drain. Stir in tomatoes, corn and soup. Heat to a boil, reduce to simmer and simmer for 10 minutes.
Meanwhile, cook egg noodles and drain. Stir into chicken mix.
Pour into greased baking dish, sprinkle with cheese and baking for 15 minutes until bubbly.
Spoon into bowls and drizzle with ranch. Garnish with shredded lettuce, tomato, sour cream and tortilla strips.