Chicken Noodle Casserole

We all really enjoyed this, my 2-year-old said "Mmmmm tastes good." Haha. It was super easy and really filling.

Chicken Noodle Casserole
(Taste of Home Comfort Food Diet Cookbook)

Serves: 8
9 P+ for approx. 1-½ cups

5 cups uncooked egg noodles
1 stalk celery, chopped (I did two because it didn't look like much)
1 carrot, peeled and chopped
4 cups cooked chicken breast, chopped (I used leftovers from a roaster I made a few days ago, it worked out awesome!)
1 can cream corn
1 can reduced-fat cream of chicken soup
2 cups reduced-fat shredded colby-monterey jack cheese
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup frozen peas (I used canned and it worked fine, a pea is a pea and I don't like them any which way lol)
1/4 tsp. ground pepper

• Cook noodles according to package directions- add celery, carrots and peas during last 5 minutes. Drain.
• Stir in remaining ingredients reserving 1 cup of the cheese.
• Transfer 13x9-in. baking dish coated with cooking spray.
• Cover and bake at 350 for 30 min.
• Top with reserved 1-cup of cheese and bake 10 minutes longer.
• Enjoy!