Chicken Noodle Casserole #6

By carvalhohm2

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

Details

Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from tasteofhome.com

Preparation

Step 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.

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.

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

Yield: 8 servings.

1-1/2 cups equals 367 calories, 9 g fat (5 g saturated fat), 92 mg cholesterol, 606 mg sodium, 37 g carbohydrate, 3 g fiber, 34 g protein.