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Chicken-Corn-Noodle Casserole

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“A sweet tasting casserole due to the creamed corn. If you like a more savory dish feel free to "kick it up a notch". I baked one chicken breast (could have used 2)in oven till juices ran clear) I served it with BecR's Bean and Carrot Salad # 114327.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (8 ounce) packageheavy noodles, I used broad egg noodles
  • 2 eggs, beaten
  • salt and pepper
  • 2 cups cooked chicken, diced
  • 1 (8 ounce) can creamed corn
  • 12 cup chopped celery
  • 14 cup chopped onion
  • 14 cup chopped pimiento

Directions

  1. Preheat oven to 350°F.
  2. Cook noodles per package directions; drain well.
  3. Beat together the eggs, salt and pepper.
  4. Stir in chicken cubes, corn, celery, pimento and onion.
  5. Blend into noodles.
  6. Pour into greased or sprayed 9-inch pie pan. Can use small casserole dish.
  7. Bake for 45 minutes or until bubbly.

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