1can10 3/4 ounces condensed cream of chicken soup, undiluted
2cupscubed cooked chicken
1medium onionsliced thin (I carmelize the onions first)
1/4cupchopped green celery & 3 cloves minced garlic sauteed until soft
1/4cupchopped sweet red pepperoptional
1cup4 ounces shredded Monterey Jack cheese, divided
1cup4 ounces shredded cheddar cheese, divided
12ouncesmedium egg noodlescooked and drained
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.
(I am not a fan of using canned anything, but this recipes is outstanding)