Chicken Noodle Casserole Healthy Cooking 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.
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