Chicken-Corn-Noodle Casserole

A sweet tasting casserole due to the creamed corn. If you like a more savory dish feel free to "kick it up a notch". I baked one chicken breast (could have used 2)in oven till juices ran clear) I served it with BecR's Bean and Carrot Salad # 114327.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 (8 ounce) package  heavy  noodles, I used broad egg noodles
• 2  eggs, beaten
•  salt and pepper
• 2  cups  cooked chicken, diced
• 1 (8 ounce) can  creamed corn
• 1⁄2 cup  chopped celery
• 1⁄4 cup  chopped onion
• 1⁄4 cup chopped pimiento

Directions

1. Preheat oven to 350°F.
2. Cook noodles per package directions; drain well.
3. Beat together the eggs, salt and pepper.
4. Stir in chicken cubes, corn, celery, pimento and onion.
5. Blend into noodles.
6. Pour into greased or sprayed 9-inch pie pan. Can use small casserole dish.
7. Bake for 45 minutes or until bubbly.