• 10 3/4 oz. can condensed cream of chicken soup
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 2 cups cubed cooked chicken
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped red pepper
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 12 oz. package egg noodles, cooked

In large bowl, combine soup, mayonnaise and lemon juice.  Add chicken, onion, peppers, 1/2 cup of the Monterey Jack cheese and 1/2 cup of the cheddar cheese; mix well.  Stir in noodles; toss to coat.  Transfer to greased 2 quart baking dish.  Bake, uncovered, in 350 degree oven for 30 to 35 minutes.  Sprinkle with remaining cheese; bake 10 minutes more or until vegetables are tender and cheese is melted.

(Penny Albright, Des Moines)