Chicken Noodle Casserole

This is one of my staple dishes -- tastes great and it's easy to hide veggies in it if you have some picky eaters. I prefer to put it together ahead of time then just pop it in the oven when I need it. I have also given it to new moms to put in their freezer to take the stress of all that comes with a newborn since it freezes well.

1 tbsp olive oil
1 small onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
3 cups uncooked egg noodles
1/2 cup carrot, shredded
1 small tomato, diced
1 can (10 3/4oz) cream of chicken soup
1/2 cup mayonnaise
2 tbsp lemon juice
2 cups cubed, cooked chicken
1 cup broccoli, finely chopped
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated

Preheat oven to 350F. In a medium skillet, saute the onion, green and red peppers until onion is transparent. Cook noodles according to package directions.

In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, the onion mixture, tomato and the cheeses; mix well. Add noodles to the chicken mixture. Toss to mix.

Transfer to a greased 2-qt. casserole dish. Bake, uncovered, for 35 minutes or until heated through.

Originally from: Taste of Home: Quick Cooking magazine (Jan/Feb 2000, pg 33)

Tip: try adding sliced zucchini to this dish. Saute it with the onion and peppers.