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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This rich casserole from Sylvia McCrone of Danville, Illinois is ideal comfort food for your family on a chilly spring night. Round out the menu with a favorite steamed vegetable for a hearty meal. Ingredients:
5 cups uncooked egg noodles |
1 cup frozen peas |
1 celery rib, chopped |
1 medium carrot, chopped |
4 cups cubed cooked chicken breast |
1 can (14-3/4 ounces) cream-style corn |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2 cups (8 ounces) shredded reduced-fat colby-monterey jack cheese, divided |
1 small onion, chopped |
1/4 cup chopped green pepper |
1/4 cup chopped sweet red pepper |
1/4 teaspoon pepper |
Directions:
1. 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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