Back to Comforting Chicken Noodle Casserole

Print Options

 
 
 Print
Comforting Chicken Noodle Casserole Recipe

Comforting Chicken Noodle Casserole Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:8 servings

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

  • 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.
  • 2. 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.
  • 3. 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.