Chicken-Corn Tetrazzini

Southern Living

Prepare two of these easy casseroles and place one in the freezer for an emergency.

Makes 4 to 6 servings


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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


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

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.

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

Created date

June 2002