Sandra Lee semi-homemade

Ingredients

• Olive oil cooking spray, Pam®

•     8    ounces extra-wide egg noodles, American Beauty®

•     2    tablespoons canola oil

•     2    stalks celery, chopped

•     1⁄2    cup frozen chopped onions, Ore-Ida®

•     1⁄2    cup frozen chopped green bell peppers, Pictsweet®

•     1    teaspoon crushed garlic, Gourmet Garden®

•     1    can (10.75-ounce) condensed cream of celery soup, Campbell’s®

•     1    cup evaporated milk, Carnation®

•     1⁄2    cup sour cream

•     2    teaspoons Cajun seasoning, McCormick®

•     1    cup chicken salad from deli

•     20    rich round crackers, crushed, Ritz®

Directions

1. Preheat oven to 350 degrees F. Lightly spray 2 1⁄2-quart casserole dish with cooking spray; set aside.

2. Cook noodles according to package directions, except undercook by

3. 1 to 2 minutes. Drain and set aside.

4. Meanwhile, in a medium skillet, heat oil over medium-high heat. Add celery; cook for 3 to 4 minutes or until celery begins to soften. Add onions, green peppers, and garlic; heat through. Set aside.

5. In a medium bowl, stir together celery soup, evaporated milk, sour cream, and Cajun seasoning. Fold in chicken salad and cooked vegetables. Carefully fold in cooked noodles. Transfer to prepared casserole dish. Sprinkle with crushed crackers. Bake in preheated oven for 45 minutes.