- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Noodle Casserole
"Excellent! Creamy, cheesy, great taste! I followed the recipe, except I added a tablespoon of chopped chile peppers for my husband's preference. Will definitely be making this dish again!"
"Made this for the second time. Just as good as the first! My family loves it and it is so easy to make when life gets hectic! YUMMY!"
"OMG! The best tasty dish. I omitted the bell peppers. Wonderful. Delicious. This is my go to recipe."
"Yes, it sound great but too many recipes include a can of soup that is not gluten free and substitutes are not given. For celiacs, like myself it is frustrating. Clever cooks can surely provide alternatives."
"I'd forgotten about this recipe until I saw the Recipe of the Day today! Thank you for the well-timed reminder of a delicious & easy casserole! My family loved it when I first made it in Jan. 2000, so I'm sure they'll be just as happy to see it on the table this week. I didn't change a thing, other than using the healthy version of the soup & lite mayonnaise."
"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 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."