Ingredients
5 cups uncooked egg noodles1 cup frozen peas1 celery rib, chopped1 medium carrot, chopped4 cups cubed cooked chicken breast1 can (14-3/4 ounces) cream-style corn1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted2 cups shredded reduced-fat Colby-Monterey Jack cheese, divided1 small onion, chopped1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1/4 teaspoon pepper
Preparation
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 13x9-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.
