Chicken Noodle Casserole Recipe

Chicken Noodle Casserole Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Chicken Noodle Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 8 Servings

20 40 60

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 servings.

Nutritional 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.

Originally published as Chicken Noodle Casserole in Healthy Cooking April/May 2009, p61