Mexican Chicken Casserole(Makes 2 Casseroles, One For Now, One For Later.) - cooking recipe

Ingredients

4 to 5 boneless chicken breasts, cooked and chopped
16 oz. macaroni noodles
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 small jar pimentos
jalapenos to taste
3 cups sharp cheese, grated
2 cups mild cheese, grated
stick of butter
1 small onion, chopped finely

Preparation

Cook noodles, drain, and place to the side.
Melt butter in a pan.
Saute onions, pimentos, and jalapenos in butter.
Add soups and bring to a boil.
Add sharp cheese, melt.
Pour this mixture over the noodles.
Add chopped chicken.
Pour into 2 casserole dishes.
Place the 2 cups of mild cheese on top.
Bake at 350 until it bubbles.
Take the casserole out of the oven and let it sit for 15 minutes.