5 C. uncooked egg noodles
1 C. frozen peas
1 celery rib, chopped
1 medium carrot, chopped
4 C. cubed cooked chicken breast
1 (14-1/2 oz) can creamed style corn
1 (14-1/2 oz) can reduced-fat reduced-sodium condensed cream of chicken soup
2 C. shredded reduced-fat Colby-Monterey Jack cheese, divided
1 small onion, chopped
1/2 C. chopped bell pepper
1/4 tsp. pepper
1. In a large saucepan, cook noodles according to package directions, adding the peas, celery and carrot during the last 5 minutes of cooking. Drain.
2. Stir in the chicken, corn, soup, 1 C. cheese, onion and bell peppers. Transfer to a 13x9 baking dish coated with cooking spray. Cover and bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake uncovered 10 minutes longer or until cheese is melted.
1-1/2 C. = 367 calories, 9g fat, 606mg sodium, 37g carbs, 3g fiber, 34g protien