1-2 chicken boneless, skinless chicken breast, cut up and sauteed in olive oil (then I broke it up further into little pieces)
2 tsp salt
1 tsp sugar
2 cans diced tomatoes with green chiles (Rotel)
1 8oz can tomato sauce
2 cloves garlic
1 pkg wide egg noodles, cooked
1 cup sour cream
4oz cream cheese, softened
1 cup cheddar cheese, grated
Pepper to taste
Preheat oven to 350°F. Combine chicken, salt, sugar, tomatoes, tomato sauce, garlic, and pepper in pot or skillet. Cook on low 15 minutes, stirring occasionally. Combine noodles and sour cream, softened cream cheese. Layer 1/2 the noodles, then 1/2 the chicken mixture, then a layer of cheese, and repeat the layers in greased 9”x13” pan or 3 qt casserole dish (I used my new Pampered Chef Stoneware Deep Covered Baker). Top with cheese. Bake for 35 minutes.
