Chicken Noodle Casserole

Contributed By: Terry Borden

Ingredients:

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained

Method:

1. In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30 to 35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer.

Helpful Hints:

TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 6 servings.
Freeze option: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.


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