CHICKEN NOODLE CASSEROLE RECIPE

This Taste of Home contest winner is one I’m looking forward to making regularly as spring and summer go in full bloom. I love that I can fix it quickly and that I can freeze it and it will still taste as good the next time. My family likes it too. I’m always ecstatic when I find a yummy recipe everyone in my family eats.

  • 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 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 cheese is melted.
  3. 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 time as necessary to heat through and for a thermometer inserted in center to read 165°.

Post Author: Stephanie

Stephanie Ayers writes speculative fiction, where horror and fantasy collide. She is a self proclaimed word whisperer and unicorn living in Ohio disguised as a human. She mothers her children and avoids all things housework and zombies. When she isn't doing any of these things, she can be found browsing thrift stores and flea markets with her husband, attending football games with her son, or binging on TV shows.

Visit her Amazon page to view all her available books.

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