Chicken-Corn-Noodle Casserole |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A sweet tasting casserole due to the creamed corn. If you like a more savory dish feel free to kick it up a notch . I baked one chicken breast (could have used 2)in oven till juices ran clear) I served it with BecR's Bean and Carrot Salad # 114327. Ingredients:
1 (8 ounce) package heavy noodles, i used broad egg noodles |
2 eggs, beaten |
salt and pepper |
2 cups cooked chicken, diced |
1 (8 ounce) can creamed corn |
1/2 cup chopped celery |
1/4 cup chopped onion |
1/4 cup chopped pimiento |
Directions:
1. Preheat oven to 350°F.
2. Cook noodles per package directions; drain well.
3. Beat together the eggs, salt and pepper.
4. Stir in chicken cubes, corn, celery, pimento and onion.
5. Blend into noodles.
6. Pour into greased or sprayed 9-inch pie pan. Can use small casserole dish.
7. Bake for 45 minutes or until bubbly.
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