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
Instructions
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.
Originally Submitted
5/31/2010
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