- 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
In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat.
Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 degrees F for 30 to 35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.
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Recipe reprinted by permission of Reiman Publications, LLC. &copy; 2002. All rights reserved.
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