CHICKEN NOODLE CASSEROLE
By sarey
Rate this recipe
4/5
(1 Votes)
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
Details
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.
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