Chicken Noodle Casserole Recipe

Chicken Noodle Casserole Recipe photo by Taste of Home

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"Everyone who tries this comforting cheesy combination asks for the recipe," reports Kay Pederson of Yellville, Arkansas. "It's so simple to make that sometimes I feel like I'm, cheating."

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Chicken Noodle Casserole Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6 Servings

15 40 55

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

Directions

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.

Nutritional Facts 1 serving (1 cup) equals 629 calories, 34 g fat (12 g saturated fat), 143 mg cholesterol, 752 mg sodium, 47 g carbohydrate, 2 g fiber, 32 g protein.

Originally published as Chicken Noodle Casserole in Quick Cooking January/February 2000, p33