Chicken Noodle Casserole

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 (8 ounces) 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

Directions:
In a large saucepan, cook noodles according to package directions, adding the peas, celery and carrot during the last 5 minutes of cooking. Drain.

Stir in the chicken, corn, soup, 1 cup cheese, onion, green and red peppers and pepper. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese; bake 10 minutes longer or until cheese is melted.

Yield: 8 servings.

Nutrition Facts
One serving: 1-1/2 cups
Calories: 367
Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 92 mg
Sodium: 606 mg
Carbohydrate: 37 g
Fiber: 3 g
Protein: 34 g