Chicken Noodle Casserole

Name: Chicken Noodle Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings.
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 shredded Monterey Jack cheese, divided; 1 cup shredded sharp cheddar cheese, divided; 12 ounces egg noodles, cooked and drained

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas

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 shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces 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 until cheese is melted, about 10 minutes longer.
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°.

Test Kitchen Tips

Cubed rotisserie chicken works great in this recipe, too.

Keep the leftover red and green bell pepper for another tasty recipe.

Editor's Note

Reduced-fat or fat-free mayonnaise is not recommended for this recipe.

Nutrition Facts

1 cup: 632 calories, 35g fat (12g saturated fat), 130mg cholesterol, 751mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 32g protein.

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

Reviews

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Average Rating:

Sue Zappa

Mar 17, 2019

ssleighton, the recipe DOES state to use a 12 oz. bag of egg noodles, cooked
ssleighton

Feb 14, 2019

The ingredients don't list how much egg noodles to use. Different brands sell different ounce bags is it 12 oz. noodles or 16 oz?
Joy

Feb 3, 2019

I thought this would be delicious according to the reviews. Wrong. I used can chicken which was a mistake- no seasoning-blah- the green and red bell peppers and onions should be cooked first, if you don't like to chew into something raw. I would use pimento, cream of celery soup. Skip the green pepper. This needs seasonings. Some salt/pepper and maybe hot sauce would help. I will make this again with all of the changes including using cooked chicken.
ray

Jan 25, 2019

Good bones casserole. They were impressed it wasn't "tuna noodle". Definitely needed salt and pepper. I added a jalapeno with the green pepper and some sautéed mushroom as well. "tossing" was an interesting phrase to use incorporating the ingredients
Myron

Jan 22, 2019

This is very tasty but just a tad dry. When I made it the second time, I added 2 cans of soup, a cup of mayo, 2 cups of cheese into the mix. Much more creamy and moist. I used a rotisserie chicken. YUMMMM!!!!
susan

Jan 20, 2019

For those that want to cut down on the 35 grams of fat in the recipe, use no yolk noodles, 2% fat cheeses, fat-free mayonaise, fat-free cream of chicken soup, or better make your own soup right in the skillet with flour and chicken broth. It's not that hard. There are ways to healthify a lot of recipes, and this is one you can do that with. I've made this for years using lower fat ingredients, and it's really, really good. You can't tell the difference.
Jane

Jan 20, 2019

This is yummy, thanks Kay! You can add whatever veggies you like to the recipe, it's that versatile! For those worried about the sodium content, try making your on COC from scratch. It's not hard and you know exactly what's in it. "A mind full mom" has a simple recipe for it. If it comes down to skipping the recipe because of dietary concerns, using reduced fat cheese and replacing the mayo with yogurt or sour cream is not going to affect the outcome much.
Julie

Jan 20, 2019

Okay if you are looking for health food, move along and please spare the rest of us your comments. It is a good comfort food recipe. Made as written adding 2 cans of soup, 1 celery, 1 chicken. Nice dish for a cold night with a vegetable side and dinner rolls.
RoseandFritz

Oct 16, 2018

This is DELICIOUS! However, there was a bit too much onion, and almost ruined it for me. I would definitely make this again, but cut the onion way back. Also did not use the peppers, just a personal preference.
Dr_Buster_King

Oct 16, 2018

I'm severely allergic to eggs, (can't even get the flu shot as a result) and use the egg free mayo, or make my own. Although the tip states not to use low fat or fat free mayo, would the egg free mayo work? Never tried cooking with it- only used it for sandwiches as it isn't my favorite. If not, perhaps a sour cream or cream cheese, or combo of the two with lemon juice and garlic? There are egg free "egg noodles" but, normally make my own. So many allergies in the family.....