Cheesy Chicken Noodle Casserole
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 bag (12 ounce size) egg noodles
- 2 cups boneless chicken, cubed
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 can (10.75 ounce size) cream of chicken soup
- 1 can (15 ounce size) whole kernel corn, drained
- 1/2 pound Velveeta cheese, cubed
- 1/2 tablespoon dried parsley flakes
Preheat the oven to 300 degrees F. Grease a 9x13-inch baking dish. Cook the egg noodles in boiling water until al dente. Drain well. While the noodles are cooking, add the cubed chicken to a large skillet along with the oil over medium heat. Cook, stirring frequently, until the chicken is cooked. Season the chicken with the seasoned salt and black pepper. Add the soup, cooked noodles, corn, and cheese. Cook, stirring frequently, until the cheese is melted and the noodles are coated in the sauce. Pour the noodle mixture into the prepared baking dish. Cover with foil and place in the oven. Bake at 300 degrees F for 20 minutes or until the noodles are tender. Remove the chicken noodle casserole from the oven and sprinkle with the parsley. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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