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Mom’s Chicken Noodle Casserole
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 (14¾ ounces) cream style corn
1 can (10¾ 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
¼ cup chopped green pepper
¼ cup chopped sweet red pepper
¼ teaspoon pepper
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 13×9 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
1½ cups equals:
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