1 pkg.broad egg noodles cooked per package instructions
6 – 8 skinless, boneless chicken breasts
1 cup of processed jalapeno pepper rings
1 ½ cups mayonnaise
1 ½ cups sour cream
2 envelopes ranch salad dressing mix
16 oz jar salsa
Add salt and pepper to chicken breasts, then gently pound with a meat mallet between sheets of waxed paper.
In a large skillet, sauté the jalepeno pepper rings in 4 Tablespoons of vegetable oil or olive oil over high heat for about 5 minutes. Add the chicken breasts turning them once so both sides are lightly browned.
Mix the mayonnaise, sour cream, and ranch dressing mix together until well blended, then stir in the salsa.
Spray baking dish with non-stick spray. Spread the cooked noodles in the baking dish and pour about 1/3 to ½ the of the salsa mix over the noodles. Arrange the chicken breasts on top of the noodles and spoon the jalapeno peppers on top of the chicken. Pour the remainder of the salsa mix over the chicken breasts spreading it evenly. Bake at 375 for 30 minutes, or until bubbly. This recipe can be made hotter or more mild to your taste by varying the type of pepper rings used and the degree of hotness of the salsa.
Recipe courtesy of Becky Miller
