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 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

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 350u0b0 for 30-35 minutes. Sprinkle with remaining cheeses. Bake until cheese is melted, about 10 minutes longer.
3. 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 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

condensed cream, mayonnaise, lemon juice, chicken, onion, green pepper, sweet red pepper, shredded monterey jack cheese, cheddar cheese, egg noodles

Taken from www.tasteofhome.com/recipes/chicken-noodle-casserole/ (may not work)