Chicken-Corn Tetrazzini

Name: Chicken-Corn Tetrazzini
Ingredients: 1 small onion, chopped; 1 (14 3/4-ounce) can cream-style corn; 1 (11-ounce) can whole kernel corn, drained; 8 ounces medium egg noodles, cooked; 1 (10 3/4-ounce) can condensed cream of mushroom soup; 3/4 cup milk; 2 cups chopped cooked chicken; 3/4 teaspoon pepper; 1/4 cup (1 ounce) shredded Parmesan cheese

9 ingredients

3 steps

Ingredients

1 small onion, chopped
1 (14 3/4-ounce) can cream-style corn
1 (11-ounce) can whole kernel corn, drained
8 ounces medium egg noodles, cooked
1 (10 3/4-ounce) can condensed cream of mushroom soup
3/4 cup milk
2 cups chopped cooked chicken
3/4 teaspoon pepper
1/4 cup (1 ounce) shredded Parmesan cheese

Directions

1

Saute onion in a large nonstick skillet coated with vegetable cooking spray. Remove from heat.
2

Stir in cream-style corn and next 6 ingredients until blended; pour mixture into a lightly greased 2 1/2-quart baking dish. Sprinkle evenly with shredded Parmesan cheese.
3

Bake at 350° for 20 minutes or until mixture is thoroughly heated.