Cornbread and Chicken Casserole

Serves: 6
Total Calories: 453


4 cups uncooked egg noodles
3 cups chopped cooked chicken
2 (10 3/4-ounce) cans cream of celery soup condensed
1 (15-ounce) can cream-style corn
2 cups grated Cheddar cheese
1 package corn bread and muffin mix (8x8 inch pan size)


Preheat oven to 350 degrees.

Boil noodles 5–7 minutes, or until cooked. Drain and mix with chicken, soup, corn, and cheese. Pour noodle mixture into a greased 9 x 13-inch pan.

In a bowl, combine corn bread mix with ingredients listed on package. Spoon corn bread batter over noodle mixture. Bake 25–30 minutes, or until corn bread top is golden brown. Makes 6 servings.

Nutritional Facts:

Serves: 6
Total Calories: 453
Calories from Fat: 174

This Cornbread and Chicken Casserole recipe is from the 101 Things To Do With A Casserole Cookbook. Download this Cookbook today.

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