Overnight Cheesy Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have not tried this recipe. I got it from Tops courtesy of Green Giant. Ingredients:
6 ounces uncooked mini lasagna noodles |
1 1/4 cups water |
1 cup green giant niblets frozen corn |
1/4 cup chopped fresh cilantro |
1/4 cup sliced ripe olives |
8 medium green onions, sliced |
1 medium plum tomato, chopped |
16 ounces double cheddar cheese pasta sauce |
6 ounces refrigerated grilled chicken strips |
1 cup shredded colby-monterey jack cheese |
Directions:
1. Spray 12x8-inch (2-qt) glass baking dish with cooking spray.
2. In large bowl, stir together all ingredients except cheese blend; mix well to coatall uncooked noodles with sauce. Spoon into baking dish. Cover tightly with foil. Refrigerate at least 8 hours or overnight.
3. Heat oven to 350. Bake, uncovered, 1 hour. Uncover; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted and casserole is bubbly.
4. Test Kitchen Tip: For a different flavor, use chopped fresh basil in place of cilantro.
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