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Chicken Noodle Casserole

Total Time

Prep: 15 min. Bake: 40 min.

Makes

6 servings

Everyone who tries this comforting, cheesy chicken and noodle casserole asks for the recipe. It's so simple to make that sometimes I feel like I'm cheating! —Kay Pederson, Yellville, Arkansas

Ingredients

  • 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 small onion, chopped
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1 cup shredded Monterey Jack cheese, divided
  • 1 cup shredded sharp cheddar cheese, divided
  • 12 ounces egg noodles, cooked and drained

Directions

  1. In a large bowl, combine the soup, mayonnaise and lemon juice. Stir in the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese. Add noodles and toss to coat.
  2. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer.

Can you freeze Chicken Noodle Casserole?

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°.

Test Kitchen Tips
  • Cubed rotisserie chicken works great in this recipe, too.
  • Keep the leftover red and green bell pepper for another tasty recipe.
  • Nutrition Facts

    1 cup: 629 calories, 34g fat (12g saturated fat), 143mg cholesterol, 752mg sodium, 47g carbohydrate, 2g fiber, 32g protein.