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.