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A Family Favorite: Chicken Noodle Casserole

Today we are sharing one of our family's favorite cold weather meals. We have been eating this for years. It's easy to make, filling and comforting. It also makes a great dish to bring over to a friend. We hope you enjoy this as much as we do.


xo,

Natalie & Ashley




Ingredients

1 1/2 cans condensed cream of chicken soup

1/2 cup mayonnaise

2 tablespoons lemon juice

2 cups cubed cooked chicken

1 onion, chopped

1/4 cup chopped green pepper

1/4 cup chopped sweet red pepper

1 cup shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese

12 ounces egg noodles, cooked and drained

Salt and pepper to taste

Garlic powder to taste

Dash of hot sauce


Directions

In a large bowl, combine the soup, mayonnaise, lemon juice, salt/pepper, garlic powder and hot sauce. Add in the chicken, peppers, onion, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and transfer to a greased 2-qt. dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted and bubbly, about 10 minutes longer. Note you can also freeze: Sprinkle remaining cheeses over unbaked casserole. Cover and freeze. When ready to bake: partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed at 350 degrees.

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