Not your ordinary chicken & noodles, an unexpected ingredient really perks up this dish. What could that secret ingredient be? It happens to be one of my favorite things to sneak into a dish. FRESH LEMON JUICE! You've got to try this one. The lemon juice isn't overpowering; it just brings everything together with a snappy taste that you will love. Yes, it's just as tasty with leftover turkey! And don't worry if this makes too much for dinner. My kids always ask if there's enough left for them to take it in their lunches the next day. Some dishes just don't taste as good when you reheat them, but this one is great!
My Private Note
Units: US | Metric
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1/2 cup mayonnaise (regular or light)
- 3 tablespoons fresh lemon juice
- 2 cups diced cooked chicken
- 1 small onion, finely chopped
- 1/2 cup green peppers or 1/2 cup red pepper, finely chopped (or combination)
- 1/2 cup shredded extra-sharp cheddar cheese
- 12 ounces egg noodles or 12 ounces your favorite pasta, cooked & drained
- potato chips, crushed or buttered bread crumb
- 1In a large bowl, stir together the soup, mayonnaise, and lemon juice until well mixed.
- 2Add the remaining ingredients except for the crumbs, and GENTLY stir until combined.
- 3Pour into a lightly greased casserole dish, then top with potato chips or buttered crumbs.
- 4Bake at 350 degrees Fahrenheit, about 30 minutes or until hot throughout, and golden brown on top.
- 5If you like, you can make it in your microwave oven, rather than bake it in the oven.
- 6Here are the changes: Since I'm not going to be baking it, which would soften the veggies a bit, I microwave the onion and peppers in a glass measuring cup for just a couple minutes to make sure they're going to be tender enough in this dish.
- 7(Alternately, you could saute them on top of the stove) Then I combine as above, and put it in a microwaveable dish with a cover.
- 8I heat it on 70% for about 10 minutes, to get it hot and bubbly.
- 9Of course, this may take longer or shorter in your microwave, depending on starting temperature of ingredients, and the wattage of your oven.
- 10The last time I made this was for a church potluck dinner.
- 11I doubled it.
- 12The only thing large enough to hold it was my 5 quart crockpot, so I took out the removeable stoneware crock, greased it& filled it up.
- 13Mine has a glass lid, so I covered it with that and stuck the crock in the microwave oven.
- 14(Micro-cooking in a slow-cooker crock, stand back so you don't get sucked into the time warp!) If yours has a plastic lid, I take no responsibility if you melt it in the microwave.
- 15After it was good and hot, I plopped it into the electric jacket-thingy part of the crockpot cooker.
- 16I'm sure there's a technical name for it, but I don't know it.
- 17I had plugged it in and set it on low, so it was nice and warm already.
- 18I use a couple heavy rubber bands stretched across the handles to secure the lid.
- 19This whole thing I slid into a box I keep on hand for just this purpose, and cover with a towel, tucked around it.
- 20The crockpot fits snugly and no worries about it tipping over in the car.
- 21A friend once spilled an entire crockpot of french onion soup all over the floor of her minivan.
- 22I try to learn from OTHER people's mistakes!
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Nutritional Facts for Zippy Chicken & Noodles Casserole
Serving Size: 1 (162 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 471.9
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 5.6 g
- Cholesterol 103.5 mg
- Sodium 588.0 mg
- Total Carbohydrate 51.4 g
- Dietary Fiber 2.2 g
- Sugars 3.6 g
- Protein 24.1 g