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Chicken Noodle Casserole

Chicken Noodle Casserole
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.
8 ServingsPrep: 20 min. Bake: 40 min.

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

  • 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
© Taste of Home 2013

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Chicken Noodle Casserole (continued)

Directions (continued)

  • servings.
Nutrition Facts: 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. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.
© Taste of Home 2013