Chicken Noodle Bake:

1 - 10 3/4 can of condensed cream of chicken soup
1/2 cup of mayo or lite mayo
2 tbsp lemon juice
2 cups cubed chicken, cooked
4 oz. Monterrey jack cheese, shredded
4 oz. Sharp Cheddar, shredded
12 oz. med. egg noodles (frozen)

    Preheat oven to 350°F.

    In a large bowl, combine soup, mayo and lemon juice. Add chicken, 1/2 cup of each chease and mix well. Add noodles and toss to coat. Transfer to a greased 2 quart baking dish. Bake uncovered for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer, until cheese is melted.

    Optional: Add a buttery cracker topping to the casserole at the same time you add the remaining cheeses. (see below for ingredients) Sprinkle cracker mixture over the cheeses.

Buttery Cracker topping:

2 tbsp melted butter/margarine
1/2 cup crushed crackers.

    Mix together.

I got this recipe from Dawn Obrecht of Flowerchild Fantasy Art.

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