Sopa Seca (Mexican noodle casserole)

What I had:

• 1/4 cup extra-virgin olive oil, plus extra for pan 
• 12 ounces fideos (Mexican vermicelli) 
• 1 medium onion, chopped 
• 1 tbsp garlic powder
• 1 teaspoon ground coriander 
• 1 teaspoon dried oregano
• 1/2 tsp Mexican chili pepper 
• 1 teaspoon chili powder 
• 1 bay leaf 
• 1 18.5 oz can crushed tomatoes 
• 1 1/2 cups chicken broth, made from 2 bouillon cubes
• 1 teaspoon salt 
• Freshly ground black pepper
• 2 cups shredded cooked chicken (I use 2 cans of Costco chicken)
• 1 cup coarsely grated Cabot habanero cheddar cheese (4 ounces) 
• 1/4 cup Mexican crema

What I did:

• reheat oven to 375F.
• Brush a large casserole dish with oil. Heat the extra-virgin olive oil in a large skillet over medium heat. Add the fideos and cook, turning them, until golden brown, about 5 minutes. Transfer the toasted noodles to a bowl. Set aside
• Add the onion to the skillet and cook over medium heat, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic, coriander, oregano, chili powder, and bay leaf, and cook until fragrant, about 30 seconds. Add the tomatoes to the pot. Add the cayenne pepper, increase the heat to high, and cook until thickened, about 2 minutes. Stir in the broth, the toasted fideos, salt, and pepper, to taste. Bring mixture to a boil, reduce heat, and simmer gently, uncovered, stirring occasionally, for about 10-15 minutes. Water can be added to thin the mixture if needed while the noodles cook. When the noodles are tender, stir in the chicken.
• Remove the bay leaf. Transfer the mixture to the prepared baking dish, sprinkle the grated cheese over the top, and cover loosely with foil. Bake until the cheese melts and the casserole is hot through and through, about 20 minutes. Serve with some crema drizzled over the top.