CHICKEN NOODLE CASSEROLE

CHICKEN NOODLE CASSEROLE
CHICKEN NOODLE CASSEROLE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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