Mexican Noodle Casserole

I tried this recipe mostly because 1) I was curious, but didn’t think it could be good (who puts noodles in Mexican food?), and 2) if it turned out half way decent, it was going to be a great food storage recipe.   The flavor turned out to be really good, the kids loved it, but Nathan was hung up on the “who puts noodles in Mexican food?” thing.  He still liked it enough, and the kids loved it, so I’ll be making it again.

2 pkgs chicken ramen noodles, with 1 seasoning packet
1-2 cups diced chicken breast/leftover turkey
1 c shredded Monterey Jack cheese
1/2 cup diced green chiles
1/4 cup sliced black olives
1 cup sour cream
1 cup shredded cheddar
1/2 cup crushed corn chips
Preheat oven to 400.  Grease in 8″ square baking dish.  Cook noodles in water according to package – rinse with cold water and drain.  Run through them with a fork and knife unless you want a seriously slurpy mess.  Combine noodles with seasoning packet, Monterey Jack cheese, chiles and olives.  Stir in sour cream.  Spoon mixture into baking dish and sprinkle with Cheddar and top with corn chips.  Bake 20 minutes or until brown and bubbly. Serves 4.


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