| | Directions | | Sauté onion in large nonstick skillet coated with vegetable cooking spray. Remove from heat. Stir in cream-style corn, whole kernel corn, noodles, condensed cream of mushroom soup, milk, chicken, and pepper until blended. Pour mixture into lightly greased 2 1/2 quart baking dish. Sprinkle evenly with shredded Parmesan cheese. Bake at 350° for 20 minutes or until mixture is bubbly and thoroughly heated. Makes 4-6 servings. Great one dish meal with salad and bread. |
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| Ingredients | | - |  | 1 onion, chopped (small) |
| - | | 1 can cream-style corn (14 3/4 ounce can) |
| - | | 1 can whole kernel corn, drained (11 ounce can) |
| - | | 8 ounces medium egg noodles, cooked |
| - | | 1 can condensed cream of mushroom soup (10 3/4 ounce can) |
| - | | 3/4 cup Milk |
| - | | 2 cups chopped cooked chicken |
| - | | 3/4 teaspoon pepper |
| - | | 1 shredded Parmesan cheese (1/4 cup 1 ounce ) |
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