MEXICAN CHICKEN NOODLE CASSEROLE · Feb 26, 12:48 PM by Michele Roper
Food Network
1/4 cup olive oil
10 ounces find vermicelli noodles in bundles
1 medium onion, diced
3 large garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chile powder
1 bay leaf
1 can tomatoes with juices, crushed
1 to 2 chipotles in adobo, minced
1 1/2 cups chicken broth
2 cups diced chicken, cooked
Kosher salt and freshly ground pepper
1 cup feta cheese
1 cup sour cream
1 tablespoon fresh cilantro
1 lime, cut into wedges
Preheat the oven to 375 dregrees. Spray an 8×8 inch casserole dish with Pam. Set aside.
In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate. Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the chicken. Turn the mixture into the casserole dish, Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
In a small serving bowl, stir together the sour cream and fresh coriander.
Serve the casserole with the flavored sour cream and the lime wedge on the side.
