Chicken Noodle Casserole

Modified from Taste of Home

***Makes two - you can freeze on!***

1 can condensed cream of chicken soup, undiluted

1/2 cup mayonnaise

2 tbsp lemon juice

2 cups cubed cooked chicken

1 small onion, chopped

1/4 chopped green pepper

1/4 cup chopped red pepper

1 bag frozen veggies (will add next time)

1 cup shredded Monterey Jack cheese, divided

1 cup shredded cheddar, divided

12 oz egg noodles, cooked and drained (this is the wide b/c the medium are 16 oz bags)

Sauté onions and peppers until tender (they didn't, but I would rather pre-cook and my peppers were frozen as they were my own). Combine soup, mayo and lemon juice. Stir in chicken, onions, peppers, veggies, 1/2 cup of each type of cheese. Add noodles and toss to coat.

Put in a greased 8 by 8 pan. Bake, uncovered, at 350 for 30-35 minutes. Sprinkle with remaining cheese. Bake until it melts, about 10 more minutes.

Freezer option: Sprinkle remaining cheese on unbaked casserole. Cover and freeze unbaked casserole. To use, partially thaw in fridge overnight. Remove from fridge 30 minutes before baking. Preheat to 350. Bake as directed, increasing time if necessary to get center to 165.

Each casserole serves 6.