Chicken Noodle Casserole Recipe
- 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
- 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 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°. Yield: 6 servings.
Reviews for Chicken Noodle Casserole
"I took the advice of other posts, and every one asked for 2nds!! I used 2 cans of cream of mushroom soup, used 2/3 cup red pepper and left out the green pepper. I also added 4 oz of sour cream and 1/2 Cup of skim milk. Used 3/4 Cup of Colby Jack and 3/4 Cup of Sharp cheddar inside the casserole, and used about 1/3 of Cup each cheese on top. I also used wide egg noodles. I was asked for the recipe with my tweaks--definitely a "comfort" food!"
"I used turkey and it was a delicious casserole my husband loved it"
"I do not like red and green peppers so I used a bit less than recipe. Other than that followed the recipe and it was good! Not sure how it lacks flavor with peppers in it? I found it flavorful."
"Made this recipe exactly how it is written, and when my husband took his first bite he looked at me dismayed and said "you don't ever have to make this again!" Lacks flavor. This recipe was a total waste of ingredients."
"This is a wonderful, comforting casserole dish to have on a cold evening. After the first time I made it I began adding 1/2 cup milk to the soup mixture so it wouldn't be as dry and a chopped celery rib because we like celery. My husband and kids love it.To cindihartline: if you want diet food, go to another site, It's obvious you haven't made this recipe and that's what a review is all about. You make it, then tell us your experience with it and what you think about it."
"Calories and fat, you crazy?"
"Wow, loved this recipe! Was super easy to make!"
"This has been a family favorite for many years. My only addition is 1/2 cup milk to combat the dryness that some have mentioned."
"This was pretty good!"
"Nice flavor but on the dry side. I added peas and put breadcrumbs over the top with cooking spray. I would make this agaim but add a cup of milk to make this a bit creamier."
"This was very good, although I did add frozen mixed veggies, and 1/2 tsp garlic powder."
"I just made this and skipped the belle peppers since I'm not a fan. Also used only sharp cheddar and macaroni noodles cause that's all I had on hand. Amazing. I think I will make it the same way every time now but puree the onions since my hubby and teen son don't enjoy crunching on anything. "
"Loved this recipe! I added mushrooms, carrots and peas to it and it was great. I'll definitely be making this again."
"Delicious. I also doubled the soup, mayo, and lemon juice...I like my noodles saucy!"
"This recipe appealed to me because I had left over chicken breast to use up and both red and green peppers on hand. Husband wasn't too thrilled (had requested pork chops) until he tasted it! He declared this a "keeper" recipe."
"We didn't care much for this. It didn't have a lot of flavor to it."
"This was super great!!, I made it as is except I didn't have any red pepper in the fridge and I only used half the amount of noodles. In the future I would maybe put some mushrooms in there, or you could add frozen peas and some definitely add the red pepper!"
"I initially made this for one of my husband's co-workers whose wife was in the hospital. I wanted something that looked as though it would freeze and reheat well. It smelled so good when i was cooking it for him, I knew I had to make it for us. My husband and I both loved it. This is the first dish in a long time that I can remember my husband asking if he could take the leftovers to work for lunch the next day. Then, he came home and wanted to know if he could have the leftovers for dinner, too! Unfortunately, I had already eaten the last of it for lunch myself! This is a really good, simple recipe! It will definitely go into our regular rotation."
"I took this to a homebound couple and they loved it! This is definitely a keeper."
"We have made this several times and even the kids like it! A++++"
"a great leftover recipe! this is not an "oh well, at least those leftovers are gone" recipe, it's a "yeah! we have chicken left!" recipe. will definately make again and again."
"This is one of the BEST casseroles I have ever eaten. I receive so many compliments when I serve this, everybody wants the recipe. It is easy to make, and very filling."
"I added 2 cups of fresh cauliflower instead of the peppers. I also sauted the onions in fresh minced garlic before adding them. It turned out yummy!"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.