Ingredients:
1 lb ground beef
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can Rotel tomatoes (diced tomatoes with green chilies)
1 (16 oz) package egg noodles
2 cups shredded cheddar cheese
1/2 cup sour cream
1 small onion, diced
2 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp red pepper flakes (optional, for heat)
1/4 cup chopped green onions (optional, for garnish)
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease a 9×13-inch baking pan with non-stick spray.
Step 4 –Transfer the bacon to a paper-towel-lined plate to drain.
Step 5 –Cook the chicken in the bacon drippings until cooked through at 165 degrees F, about 5 minutes.
Step 6 –Season the chicken with the garlic powder, the salt, and the pepper.
Step 7 –Prepare the pasta according to package directions.
Step 8 –Drain the pasta and return it to the pot.
Step 9 –Add the cooked chicken, the cream of chicken soup, and 1 cup of the cheese, stirring well to mix.
Step 10 –Pour the pasta into the prepared baking dish.
Step 12 –Top the casserole with the remaining Monterrey Jack cheese.
Step 13 –Bake the casserole until the cheese is melted and beginning to brown, about 20 minutes.
Step 14 –Serve.
