1/2 c. chopped onion
2 tbsp. butter
3 (101/2 oz.) cans cream of mushroom soup
1 c. chopped pimentos
Hot boiled noodles, 16 oz. uncooked
2 tbsp. finely chopped chile peppers (2 oz.)
3-4 c. cooked chicken
2-3 c. grated sharp cheddar cheese
Pepper and salt

Saute onion in butter until yellow. Stir soup, pimento, and chile pepper. In buttered 4 quart baking dish (or two 2 quart dishes) layer half of the ingredients in this order: noodles, chicken (sprinkle with salt and pepper), soup mixture and cheese. Repeat layers, one more of each. Bake 45 minutes. Makes 12 servings.