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| CHICKEN NOODLE CASSEROLE | ||
| Yields 6 servings | ||
| 1 can cream of chicken soup, undiluted 1/2 cup mayaonnaise 2 tbsp. 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 oz.) shredded Monterey Jack cheese, divided 1 cup (4 oz.) shredded cheddar cheese, divided 12 oz. medium egg noodles, cooked and drained |
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| 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-qt. baking dish. Bake, uncovered, at 350 for 30-35 minutes. Sprinkle with remaning cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted. | ||