Is it time to re-cycle the Thanksgiving leftovers at your house? This recipe can easily be made with leftover turkey and whatever veggies you might have available. I think I'd like to add some frozen veggies, cooked... That is, if only I had leftover turkey! I took a 20lb turkey to Thanksgiving dinner and came home to an empty refrigerator. I sure hope my kids eat well this week! But, I got a "deal" at the grocery this afternoon. They marked down organic chicken breasts from over $7 per lb to $1 per lb. Chicken breasts it will be at my house! Every once in a while I get lucky!
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 (4 ounces) shredded monterey jack cheese, divided |
| 1 cup (4 ounces) shredded sharp cheddar cheese, divided |
| 12 ounces medium egg noodles, cooked and drained |
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In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 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-quart 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. |
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