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Preheat oven to 350°F. Grease a 2-quart casserole; set aside. In a medium saucepan cook ramen noodles according to package directions, except set aside the seasoning packet. Drain noodles; set aside.
Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms, celery, the 1/3 cup chopped sweet pepper, and the onion; cook about 8 minutes or until tender. Stir in salt, curry powder, and the reserved seasoning packet. Cook and stir for 1 minute more. Stir in chicken and cooked ramen noodles. Set aside to cool slightly.
In a large bowl whisk together eggs and milk. Stir in chicken mixture. Transfer to the prepared casserole. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean. Serve warm. If desired, sprinkle with additional sweet pepper.