Lime Chicken and Noodles

The Record’s “Recipe of the Week”:
Lime Chicken & Noodles by Jendel Wolfe

1 can condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 T. lime juice
2 cups chicken, cooked and cubed
1 cup Monterery Jack, cheese, shredded and divided
1 cup Swiss cheese, shredded and divided
12 oz. medium egg noodles, cooked and drained

In a large bowl, combine the soup, mayonnaise, and lime juice. Add the chicken, 1/2 cup of Monterey Jack cheese and 1/2 cup Swiss cheese. Mix well. Add the noodles. Toss to coat.

Transfer to a 2-qt. baking dish. Sprinkle with the remaining cheeses. Bake uncovered at 350° for 30 minutes or until the cheese is melted.

Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.