Chicken Egg Noodle Casserole GUM

Ingrediente

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 (2 chicken breasts)

1 sweet onion, chopped

1/2 cup chopped green pepper or sweet peppers

1/2 cup chopped sweet red pepper or sweet peppers

1 cup shredded Monterey Jack cheese, divided

1 cup shredded sharp cheddar cheese, divided

12 ounces egg noodles, cooked and drained

Instrucțiuni

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 3-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.