Everyone who tastes my cheesy chicken casserole asks for the recipe. It’s so simple to make that sometimes I feel like I’m cheating!
—KAY PEDERSON YELLVILLE, AR
PREP: 15 MIN. • BAKE: 40 MIN. • MAKES: 6 SERVINGS
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
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces egg noodles, cooked and drained
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 the noodles and toss to coat.
2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with the remaining cheeses. Bake 10 minutes longer or until cheese is melted.
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 the time as necessary to heat through and for a thermometer inserted in the center to read 165°.