Chicken Noodle Casserole
I used southwestern style chicken for a little added spice."Really good, my husband says the veggies are what makes the dish delicious without them there would've been something missing. I used regular hellman's mayo and Colby jack instead of Monterey." - Ange325
Yield: 6 Ready in 40 minutes
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Verified by stevemur
|1 canCream of Chicken Soup; undiluted|
|2 tablespoonsLemon juice|
|1/2 cupMiracle Whip, light; or mayonnaise|
|2 cupsChicken; cooked & cubed|
|1 smallOnion; chopped|
|1/4 cupGreen pepper; chopped|
|1/4 cupRed bell pepper; chopped|
|1 cupMonterey jack cheese; shredded, divided|
|1 cupCheddar cheese; sharp, shredded, divided|
|12 ounceMedium egg noodles; cooked and drained|
Chicken Noodle Casserole Preparation
Preheat oven to 350 degrees F.
In a large saucepan bring water to a boil. When water is boiling add the noodles and cook for 8-9 minutes; drain.
Meanwhile, in a large mixing bowl, combine the Miracle Whip or mayonnaise, soup and lemon juice. Add the onions, peppers, chicken, 1/2 cup of Monterey Jack cheese and 1/2 cup of Cheddar Cheese; mix well. Add the noodles and toss to coat.
Transfer mixture to a greased 2-quart casserole baking dish. Bake, uncovered at 350 degrees F. for 30 minutes. Sprinkle with remaining cheeses and bake an additional 10 minutes or until vegetables are tender and cheeses are evenly melted.
To make ths a little healthier I used Healthy Request Cream of Chicken Soup in place of regular and Miracle Whip Light in place of mayonnaise.
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