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    Chicken Noodle Casserole

    Chicken Noodle Casserole

    1 can cream of chicken soup, undiluted
    1/2 c. mayonnaise
    2 T. lemon juice
    2 c. cubed cooked chicken
    1 small onion, chopped
    1/4 c. chopped green pepper
    1/4 c. chopped sweet red pepper
    1 c. (4 oz.) shredded Monterey Jack cheese, divided
    1 c. shredded sharp cheddar cheese, divided
    12 oz. medium egg noodles, cooked and drained

    In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 c. of
    each of the cheeses, and mix well. Add noodles and toss to coat. Put in a greased 2 qt. baking dish. Bake,
    uncovered, at 350 degrees for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or
    until vegetables are tender and cheese is melted. Yield: 6 servings.
 

 

 

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