Overnight Cheesy Chicken Casserole

Name: Overnight Cheesy Chicken Casserole
Ingredients: 6 ounces uncooked mini lasagna noodles; 1 14 cups water; 1 cup green giant niblets frozen corn; 14 cup chopped fresh cilantro; 14 cup sliced ripe olives; 8 medium green onions, sliced; 1 medium plum tomato, chopped; 16 ounces double cheddar cheese pasta sauce; 6 ounces refrigerated grilled chicken strips; 1 cup shredded colby-monterey jack cheese

10 ingredients

10 steps

Ingredients

6 ounces uncooked mini lasagna noodles
1 14 cups water
1 cup green giant niblets frozen corn
14 cup chopped fresh cilantro
14 cup sliced ripe olives
8 medium green onions, sliced
1 medium plum tomato, chopped
16 ounces double cheddar cheese pasta sauce
6 ounces refrigerated grilled chicken strips
1 cup shredded colby-monterey jack cheese

Directions

1

Spray 12x8-inch (2-qt) glass baking dish with cooking spray.
2

In large bowl, stir together all ingredients except cheese blend; mix well to coatall uncooked noodles with sauce.
3

Spoon into baking dish.
4

Cover tightly with foil.
5

Refrigerate at least 8 hours or overnight.
6

Heat oven to 350.
7

Bake, uncovered, 1 hour.
8

Uncover; sprinkle with cheese.
9

Bake, uncovered, 5-10 minutes longer or until cheese is melted and casserole is bubbly.
10

Test Kitchen Tip: For a different flavor, use chopped fresh basil in place of cilantro.