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Ingredients Jump to Instructions ↓

  1. 5 cups uncooked egg noodles

  2. 1 cup frozen peas

  3. 1 celery rib, chopped

  4. 1 medium carrot, chopped

  5. 4 cups cubed cooked chicken breast

  6. 1 can (14-3/4 ounces) cream-style corn

  7. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

  8. 2 cups (8 ounces) shredded reduced-fat Colby-Monterey Jack cheese, divided

  9. 1 small onion, chopped

  10. 1/4 cup chopped green pepper

  11. 1/4 cup chopped sweet red pepper

  12. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Chicken Noodle Casserole Recipe photo by Taste of Home In a large saucepan, cook noodles according to package directions, adding the peas, celery and carrot during the last 5 minutes of cooking. Drain.

  2. Stir in the chicken, corn, soup, 1 cup cheese, onion, green and red peppers and pepper. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

  3. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.

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