Chicken Noodle Casserole

1 (10-3/4 oz.) can condensed Cream of Chicken Soup, undiluted
1/2 cup mayonnaise
1 tbsp. lemon juice
2 cups cubed, cooked chicken meat
3/4 cup frozen Birdseye Stir-fry Peppers, chopped
1 cup shredded monterey jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12-oz. medium egg noodles, cooked, drained and buttered

In a large bowl, combine soup, mayonnaise and lemon juice. Add chicken
meat and stir-fry peppers, 1/2 cup monterey jack cheese and 1/2 cup sharp
cheddar cheese; mix well. Add noodles and toss to coat. Transfer to a
greased 2 quart baking dish. Bake uncovered at 350 degrees for 30-35
minutes or until bubbly. Sprinkle with remaining cheeses. Bake 10 minutes
longer or until vegetables are tender and cheese is melted.

Serves: 6

Patty



--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/