Average Rating: 4.44TOTAL 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 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
- 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 13x9-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.
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.