Tuesday, October 9, 2012

Cheesy Chicken and Corn Casserole

I had another one of those "what's for dinner" nights. I really hate it when I don't take the time to compose a weekly meal plan. It leaves me guessing every night what I'll be making for dinner and I hate stressing about it. I pulled together a couple of ingredients and hoped for the best.

I was pleasantly surprised at how well this turned out and the best part was that both girls went back for seconds. Daniel said it was just OK, but it didn't slow him up when he went back for seconds!

This made enough for all of us to have two servings a piece and we still have enough leftover that the girls and I will have lunch tomorrow. I can't wait to see how well it holds up reheated. If you're looking for something to comfort your soul on a chilly evening, this would be great!!

Cheesy Chicken and Corn Casserole
Source: Me

2 chicken breasts, boiled and shredded
1 can cream of celery soup
1 cup frozen corn
1 cup shredded colby jack cheese
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1 1/2 tsp. parsley
1 sm. onion finely diced
1/2 tsp. onion powder
8 oz egg noodles, boiled and drained
1 cup shredded mozzarella cheese

1.) Preheat oven to 375 degrees Fahrenheit.

2.) In a medium saucepan boil chicken breasts until cooked thoroughly. In a large pot bring water to a boil and add noodles and a couple of dashes of salt. Cook until al dente.

3.) In a large mixing bowl add cream of celery soup, salt, pepper, onion powder, garlic powder, parsley, frozen corn, and colby jack cheese. Gently mix together.

4.) Shred cooked chicken breasts and add to cream of celery mixture. Add cooked egg noodles and gently mix until evenly coated.

4.) Add to a prepared 2 1/2 quart baking dish and top with mozzarella cheese.  Bake uncovered for 25-28 minutes or until top is bubbly and golden.