wide egg noodles
cream of chicken soup
mayonnaise
lemon juice
canned chicken
onion
green pepper
red pepper
pepper jack cheese, divided
cheddar cheese, divided
non-stick cooking spray
French bread
margarine
In a large saucepan, heat water to boiling. Add egg noodles
and continue cooking on high heat, stirring occasionally.
Preheat oven to 350 degrees.
In a mixing bowl combine cream of chicken soup, mayonnaise
and lemon juice.
Drain canned chicken and add to soup mixture.
Chop onions and green peppers and add to mixing bowl.
Grate cheeses and add half of each to mixing bowl. Refrigerate
remaining cheese and save for topping.
Drain and rinse pasta and add to chicken mixture. Completely mix all ingredients.
Spray an oven-proof cooking dish with non-stick cooking
spray. Pour casserole into cooking dish.
Bake in oven at 350 degrees for 30 minutes.
While casserole bakes, spread margarine onto bread. Wrap
in foil and place into oven with casserole.
At the end of 30 minutes of baking, remove casserole and
sprinkle with remaining cheeses. Return to oven and bake
for an additional 10 minutes or until cheese has melted.
