Chicken Noodle Casserole

So good!!!!

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.