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CHICKEN NOODLE CASSEROLE RECIPE Recipe

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This recipe for CHICKEN NOODLE CASSEROLE RECIPE is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can - 10 3/4 oz. condensed cream of chicken soup, undiluted
1/2 c. mayonnaise
2 Tbsp. lemon juice
2 c. cubed cooked chicken
1 small onion, chopped
1/4 c. chopped green pepper
1/4 c. chopped sweet red pepper
1 c. shredded Monterey Jack cheese, divided
1 c. shredded sharp cheddar cheese, divided
12 oz. medium egg noodles, cooked and drained
Salt
Pepper
Penzey’s Arizona Dreamin
Penzey's Galena
Directions:
Directions:
In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.

Transfer to a greased 2 qt baking dish. Bake, uncovered, at 350º for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.

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 350º. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165º
Number Of Servings:
Number Of Servings:
6

 

 

 

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