Chili-Chicken Casserole

16 oz. uncooked noodles

1/2 c. chopped onion

2 Tbsp. margarine

3 (10 1/2 oz) cans condensed cream of mushroom soup

1 (4 oz.) can pimento, chopped

2 Tbsp. chili peppers, seeds and stems removed

3-4 c. cut up chicken or turkey, cooked

2-3 c. shredded, sharp Cheddar cheese (8-12 oz.)

Salt and pepper

Heat oven to 350° Cook noodles; drain. In large skillet, cook and stir onion in butter until tender, stir in soup pimento and peppers. In greased 4 quart casserole, layer 1/2 the noodles and 1/2 the chicken; add salt and pepper. Top with 1/2 the soup mixture and 1/2 the cheese. Repeat layers. Bake, uncovered, about 45 minutes.

Makes 8-12 servings.