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Chicken Noodle Casserole Recipe

Chicken Noodle Casserole Recipe

"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."
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:6 servings


  • 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


  • 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.
  • 2. 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°. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.