Chicken Noodle Casserole Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken Noodle Casserole Recipe

Nancy Schimunek

By
@welchmom

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°.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Roast

Ingredients

1 can(s)
(10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 c
mayonnaise
2 Tbsp
lemon juice
2 c
cubed cooked chicken
1
small onion, chopped
1/4 c
chopped green pepper
1/4 c
chopped sweet red pepper
1 c
(4 ounces) shredded monterey jack cheese, divided
1 c
(4 ounces) shredded sharp cheddar cheese, divided
12 oz
medium egg noodles, cooked and drained

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy