Ingredients
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- ½ cup mayonnaise
- 2 tablespoons lemon juice
- 2 cups cubed cooked chicken
- 1 small onion, chopped
- ¼ cup chopped green pepper
- ¼ 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
Categories
casserole, chicken, main dish, noodle, quick
casserole, chicken, main dish, noodle, quick
Keywords
main dish, quick, chicken, noodle, casserole
main dish, quick, chicken, noodle, casserole
Directions
In a large bowl, combine the soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
