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Chicken & Noodles

© Allison Huller McAlister

This week I tried another casserole dish that I'll simply call "Chicken & Noodles." This recipe was very easy to prepare, and the meal takes about an hour total including cook time. The chicken, noodles and cheese are classic ingredients of a comfort food. The diced green and red pepper added a nice splash of color to the meal. I used reduced-fat ingredients for the soup, mayonnaise, and cheese to make it a bit healthier. We all enjoyed it, and I would have to say that this recipe could definitely be described as "yummy." So, this one will receive a four-star rating from us. I predict "Chicken & Noodles" will grace my dinner table time and again. I hope you'll try it and let me know what your family thinks about it.

Have a good week and good eating!
Allison

Chicken & Noodles

Makes 6 servings

Ingredients:
1 can (10-3/4 oz.) reduced-fat condensed cream of chicken soup, undiluted
½ cup light mayonnaise
2 Tbsp. lemon juice
Chopped/Shredded cooked chicken meat from one whole (about 3 lbs.) fryer chicken
1 small onion, chopped
1 small green pepper, chopped
1 small red pepper, chopped
1 cup (4 oz.) shredded Monterey Jack cheese, divided
1 cup (4 oz.) shredded sharp cheddar cheese, divided
16 oz. medium egg noodles, cooked and drained

Preparation:
In a large bowl, combine the soup, mayonnaise, and lemon juice. Add the chicken, onion, peppers, ½ cup of the Monterey Jack cheese, and ½ cup of the cheddar cheese. Mix well. Add noodles and toss to coat. Place mixture in a 2- or 3-quart baking dish that's been sprayed with nonstick cooking spray. Bake, uncovered, at 350°F for 35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until cheese is melted on the top. Enjoy!

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