Ingredients

The following ingredients have 16 Servings
  • 6 skinless boneless chicken breasts or thighs
  • 1 (16-ounce) package elbow noodles
  • 1 (16-ounce) package Monterrey Jack cheese (grated)
  • 2 (10 3/4- ounce) cans cream of mushroom soup
  • 2 cups chicken stock or broth
  • 1/2 cup onion (chopped)
  • 2 cloves garlic (chopped)
  • 3 tablespoons mayonnaise
  • 3/4 cup pimento pepper (chopped (large jar))
  • 1 sleeve Ritz crackers (crushed (optional))

Instruction

  • Preheat oven to 350 degrees.
  • Cook chicken, covered with water, in a large stockpot over medium heat until tender, about 20 minutes. Remove chicken from stockpot with a slotted spoon and set aside to cool.
  • Pour elbow noodles into stockpot over medium heat and cook until al dente, about 10 minutes. As the noodles are cooking, chop chicken into bite sized pieces. Once noodles are cooked, strain them from chicken stock, reserving the chicken stock for later use.
  • Add noodles and chicken to a large mixing bowl. Add remaining ingredients and stir until well-combined.
  • Pour into two 9x13 casserole pans.
  • Cover with Ritz Crackers on top. (optional)
  • Bake at 350º degrees for 30 minutes.
  • Place in preheated oven and cook for 30 minutes. Remove from oven and serve.