Overnight Cheesy Chicken Casserole

• 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

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.

lasagna noodles, water, green giant niblets, fresh cilantro, olives, green onions, tomato, cheddar cheese pasta sauce, chicken strips, colbymonterey

Taken from www.food.com/recipe/overnight-cheesy-chicken-casserole-226717 (may not work)