• 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

Directions

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

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.