Chicken Noodle Casserole


  • 1 can 10 3/4 ounces condensed cream of chicken soup, undiluted
  • 1/2 cup mayonnaise
  • 2 tablespoons lemon juice
  • 2 cups cubed cooked chicken
  • 1 medium onion sliced thin (I carmelize the onions first)
  • 1/4 cup chopped green celery & 3 cloves minced garlic sauteed until soft
  • 1/4 cup chopped sweet red pepper optional
  • 1 cup 4 ounces shredded Monterey Jack cheese, divided
  • 1 cup 4 ounces shredded cheddar cheese, divided
  • 12 ounces medium egg noodles cooked and drained


  • In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, cerlery, garlic, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat.
  • Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350 degrees F for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.


(I am not a fan of using canned anything, but this recipes is outstanding)

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