Chicken Noodle Casserole

By MooK

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 (4 ounces) shredded Monterey Jack cheese, divided
• 1 cup (4 ounces) shredded sharp cheddar cheese, divided
• 12 ounces medium egg noodles, cooked and drained

Preparation

Step 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.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.

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°.