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chicken noodle casserole recipe

Recipe by
Nancy Schimunek
Welch, MN

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 serving(s)
prep time 15 Min
cook time 40 Min
method Roast

Ingredients For chicken noodle casserole recipe

  • 1 can
    (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 c
  • 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

How To Make chicken noodle casserole recipe

  • 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.

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