This dish has all the fantastic flavors of chicken noodle soup but in the stick to your ribs goodness of a casserole. It was love after first bite for me, and I immediately begged her to share the this chicken soup casserole recipe with me. Since then I’ve moved back home again and taken a new job, but this casserole is still one of my all-time favorite recipes.
It’s so easy to throw together and is a perfect dish for both adults and kids alike. It’s full of creamy, cheesy goodness and is so easy to throw together there’s no reason not to make if for dinner tonight.
1 can Cream of Chicken Soup; undiluted
2 tablespoons Lemon juice
1/2 cup Miracle Whip, light; or mayonnaise
2 cups Chicken; cooked & cubed
1 small Onion; chopped
1/4 cup Green pepper; chopped
1/4 cup Red bell pepper; chopped
1 cup Monterey jack cheese; shredded, divided
1 cup Cheddar cheese; sharp, shredded, divided
12 ounce Medium egg noodles; cooked and drained
Preheat oven to 350 degrees F.
In a large saucepan bring water to a boil. When water is boiling add the noodles and cook for 8-9 minutes; drain.
Meanwhile, in a large mixing bowl, combine the Miracle Whip or mayonnaise, soup and lemon juice. Add the onions, peppers, chicken, 1/2 cup of Monterey Jack cheese and 1/2 cup of Cheddar Cheese; mix well. Add the noodles and toss to coat.
Transfer mixture to a greased 2-quart casserole baking dish. Bake, uncovered at 350 degrees F. for 30 minutes. Sprinkle with remaining cheeses and bake an additional 10 minutes or until vegetables are tender and cheeses are evenly melted.
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Quick tip: If you don’t like bell peppers add bite size pieces of your favorite veggies—carrots and celery work great.