Chicken Noodle Casserole

Ingredients:

• 2 cans (10 ¾ ounces) condensed cream of chicken soup
• ½ cup mayonnaise
• 3 tablespoons lemon juice
• 2 cups cubed cooked chicken
• 1 small onion, chopped
• ¼ cup green pepper
• ¼ cup red pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 12 oz. egg noodles, cooked and drained
• ½ tsp. cayenne pepper
• 1 tsp. dried sage (or more to taste)

Method:

1. Combine the soup, mayonnaise and lemon juice in a large bowl.
2. Stir in the cubed, cooked chicken, onion, green and red peppers, half of the Monterey Jack cheese, half of the cheddar cheese and seasonings.
3. Add the cooked noodles and toss to coat.
4. Transfer to a greased 2 quart baking dish and bake, uncovered, at 350 degrees for 30-35 minutes.
5. Sprinkle with the remaining cheese and bake another 10 minutes until the cheese has melted.
6. Let the dish sit for 10 minutes before serving.

Serves 6 – 8