Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup mayonnaise2 tablespoons lemon juice2 cups cubed cooked chicken1 small onion, chopped1/4 cup chopped green pepper1/4 cup chopped sweet red pepper1 cup shredded Monterey Jack cheese, divided1 cup shredded sharp cheddar cheese, divided12 ounces egg noodles, cooked and drained
Preparation
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.
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.
