 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Prepare two of these easy casseroles and place one in the freezer for an emergency. Ingredients:
1 small onion, chopped |
1 (14 3/4-ounce) can cream-style corn |
1 (11-ounce) can whole kernel corn, drained |
8 ounces medium egg noodles, cooked |
1 (10 3/4-ounce) can condensed cream of mushroom soup |
3/4 cup milk |
2 cups chopped cooked chicken |
3/4 teaspoon pepper |
1/4 cup (1 ounce) shredded parmesan cheese |
Directions:
1. Sauté onion in a large nonstick skillet coated with vegetable cooking spray. Remove from heat.
2. Stir in cream-style corn and next 6 ingredients until blended; pour mixture into a lightly greased 2 1/2-quart baking dish. Sprinkle evenly with shredded Parmesan cheese.
3. Bake at 350° for 20 minutes or until mixture is thoroughly heated.
|
|