We loved this! Thanks for the idea and will make again!! I have copy/paste and added my own twists below: Ingredients 12 ounces noodles 1 cup frozen green peas 2 T. olive oil 2 cloves garlic, minced 2 skinless, boneless chicken breasts, cubed 1 (10.75 ounce) can low sodium cream of chicken soup 1 cup skim milk 1/4 cup low fat sour cream 1 can creamed corn 1 cup grated cheddar cheese 1 cup croutons Onion powder, parsley, salt and pepper (seasons) Directions 1.Preheat oven to 350 F degrees. 2.In a medium pot, cook noodles in boiling salted water. When pasta is almost done, add in frozen peas. Cook until vegetables and noodles are tender. Drain well. 3.Meanwhile, add oil, garlic and chopped chicken and saute until cooked completely. (season to taste) 4.In a large bowl, mix soup, sour cream and milk until lumps are dissolved. Add cooked chicken. Gently fold in peas, noodles, creamed corn, half of cheese and half of the croutons. 5.Pour into a greased 13x9 pan. Sprinkle rest of the cheese over the top. Bake for 25 minutes. Remove casserole from oven and add the rest of croutons. Return to oven and bake for another 10 minutes or until the croutons are golden brown and crispy. 6.Remove from oven and let stand for 10 minutes. Serve warm.
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We loved this! Thanks for the idea and will make again!! I have copy/paste and added my own...