CHICKEN NOODLE CASSEROLE

By sarey

Ingredients

• 5 C UNCOOKED EGG NOODLES
• 1 C FROZEN PEAS
• 1 CELERY RIB, CHOPPED
• 1 MED CARROT, CHOPPED
• 4 C CUBED COOKED CHICKEN BREAST
• 1 CAN (14 OZ) CREAM-STYLE CORN
• 1 CAN (10 OZ)CREAM OF CHICKEN SOUP
• 2 C SHREDDED COLBY JACK CHEESE-DIVIDED
• 1 SMALL ONION CHOPPED
• 1/4 C RED PEPPER, CHOPPED
• 1/4 C GREEN PEPPER, CHOPPED
• 1/4 t PEPPER

Preparation

Step 1

IN A LARGE SAUCEPAN, COOK NOODLES ACCORDING TO THE PACKAGE DIRECTIONS, ADDING THE PEAS, CELERY AND CARROT DURING THE LAST 5 MINUTES OF COOKING TIME. DRAIN.

STIR IN THE CHICKEN, CORN, SOUP, 1 C CHEESE, ONION, PEPPERS, AND PEPPER. TRANSFER TO A 9X13 BAKING DISH COATED WITH COOKING SPRAY.

COVER AND BAKE AT 350 FOR 30 MINUTES, SPRINKLE WITH REMAINING CHEESE; BAKE 10 MINUTES LONGER OR UNTIL CHEESE IS MELTED.