- 6
4.7/5
(21 Votes)
Ingredients
- 2 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup mayonnaise
- 4 tablespoons lemon juice
- 2 cups cubed cooked chicken
- 1 small onion, chopped
- 1 cup fresh mushrooms
- 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. Yield: 6 servings.