Chicken Noodle Casserole
I tried this recipe Monday and I thought it was very tasty! It is kid friendly too. Add a veggie or salad and you have a quick and easy weekday meal.
2 cans (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup mayonnaise
3 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1 chopped sweet red pepper
2 cups shredded sharp cheddar cheese, divided
16 ounces egg noodles, cooked and drained
In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, pepper, 1/2 cheddar cheese. Add noodles and toss to coat.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes longer.
***Season the cubed chicken while you cook it with lemon-pepper seasoning. It gives it an extra taste factor that works perfectly with this casserole.
***Half the soup and mayo if you rather not as creamy/saucy.
***I always cover my casseroles with foil when baking. Go with your preference.
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 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
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