Chicken Noodle Casserole
2 cans cream of chicken soup
1 C. mayo
4 T. lemon juice
2 C. cubed cooked chicken
1 small onion, chopped
1/4 - 1/2 C. chopped green pepper (or use a combo with sweet red pepper, too)
1 C. shredded Monterey Jack cheese, divided
1 C. shredded cheddar cheese, divided
12 oz. medium egg noodles, cooked & drained
In a large bowl - combine the soup, mayo & lemon juice. Add the chicken, onion, pepper, just 1/2 C. Monterey Jack and 1/2 C. cheddar cheese. Mix well. Add noodles and toss to coat.
Put in a greased 2 qt. baking dish. Bake uncovered at 350 degrees for 30-35 minutes. Sprinkle with remaining cheeses and bake 10 minutes longer or until cheese is melted.
Here is the soup/mayo/lemon juice combo --
Chicken/onion/pepper/cheese added --
Noodles added --
In baking dish --
After baking - the rest of cheese added & bake til melted --
I decided to bake some crescent rolls at the same time.
All finished and half gone --
Leftovers are good for lunches, too.
Lucy tried some new food for dinner and it gave her - what we call - food coma!!! She barely opened her eyes for me and never moved her paw!
I'm linking to Designs By Gollum's Foodie Friday. Click here to check out all the mouth-watering recipes.