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Chicken Noodle Casserole

Warm, soft food hot from the oven is what this chicken and cheese, pasta casserole is all about. Your family will tuck up to the table in a twinkling.

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Serves 4

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8 ounces wide egg noodles
1 can (15 1/2 ounce) cream of chicken soup
1/4 cup mayonnaise
1 tablespoon & 1 teaspoon lemon juice
8 ounces canned chicken
4 ounces onion
2 ounces green bell pepper
2 ounces red bell pepper
2 ounces pepper jack cheese
2 ounces cheddar cheese
4 slices French bread
4 pats margarine
1 spritz non-stick cooking spray

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  1. In a large saucepan, heat water to boiling. Add egg noodles and continue cooking on high heat, stirring occasionally.
  2. Preheat oven to 350 degrees.
  3. In a mixing bowl combine cream of chicken soup, mayonnaise and lemon juice.
  4. Drain canned chicken and add to soup mixture.
  5. 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.
  6. Drain and rinse pasta and add to chicken mixture. Completely mix all ingredients.
  7. Spray an oven-proof cooking dish with non-stick cooking spray. Pour casserole into cooking dish.
  8. Bake in oven at 350 degrees for 30 minutes.
  9. While casserole bakes, spread margarine onto bread. Wrap in foil and place into oven with casserole.
  10. 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.
  11. Serve with warm French bread.
Nutritional Information for Chicken Noodle Casserole
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