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Comforting Chicken Noodle Casserole

This rich casserole 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. mdash;Sylvia McCrone, Danville, Illinois
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    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 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 13x9-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.
Nutrition Facts
1-1/2 cups: 367 calories, 9g fat (5g saturated fat), 92mg cholesterol, 606mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

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