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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Everyone who tries this comforting cheesy combination asks for the recipe, reports Kay Pederson of Yellville, Arkansas. It's so simple to make that sometimes I feel like I'm, cheating. Ingredients:
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 (4 ounces) shredded monterey jack cheese, divided |
1 cup (4 ounces) shredded sharp cheddar cheese, divided |
12 ounces medium egg noodles, cooked and drained |
Directions:
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. Yield: 6 servings.
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