Cornbread and Chicken Casserole


Serves: 6
Total Calories: 453

Ingredients

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)

Directions:

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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