Chicken & Corn Casserole Recipe
Ingredients
2 tablespoons salad oil
1 large onion, chopped
1 large red bell or green pepper, seeded and diced
1/2 pound mushrooms, sliced
1 tablespoon chile powder
2 cans (1 lb. each) cream-style corn
1 can (8 oz.) tomato sauce
1 package (8 oz.) egg noodles, cooked and drained according to package directions
4 cups cooked chicken or turkey, torn into large pieces
1/2 cup grated Parmesan cheese
Chopped parsley
Directions
Heat oil in a wide frying pan over medium heat.
Add onion, red or green pepper, mushrooms, and chile powder.
Cook, stirring often, until onion is limp.
In a shallow 3-quart casserole, combine cooked onion mixture, corn, tomato sauce, cooked and drained noodles, and chicken.
Stir gently until well blended.
Evenly sprinkle Parmesan cheese over top.
If made ahead, cover and refrigerate as long as 24 hours.
Bake, uncovered, in a 350° oven for 35 minutes (45 minutes, if chilled) or until hot throughout.
Sprinkle with parsley.
Add onion, red or green pepper, mushrooms, and chile powder.
Cook, stirring often, until onion is limp.
In a shallow 3-quart casserole, combine cooked onion mixture, corn, tomato sauce, cooked and drained noodles, and chicken.
Stir gently until well blended.
Evenly sprinkle Parmesan cheese over top.
If made ahead, cover and refrigerate as long as 24 hours.
Bake, uncovered, in a 350° oven for 35 minutes (45 minutes, if chilled) or until hot throughout.
Sprinkle with parsley.
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