Chicken Noodle Casserole (serves 150)
25 cans (10.75 ounce) low sodium condensed cream of chicken soup
12 medium onions, chopped
6 cups green pepper, chopped
6 ¼ cups Mayonnaise
6 ¼ cups plain Greek yogurt
3 cups lemon juice
50 cups cubed cooked chicken
6 cups sweet red pepper, chopped
6 pounds shredded Monterrey Jack cheese
6 pounds shredded Cheddar cheese
19 pounds egg noodles, cooked & drained
1. Combine soup, mayonnaise, Greek yogurt and lemon juice. Stir in chicken, onion, peppers, 3 pounds Monterey Jack cheese and 3 pounds Cheddar cheese. Add noodles and toss to coat.
2. Transfer to 4 to 5 large casserole pans which have been sprayed with cooking spray.
3. Bake, uncovered, at 350° F for 35 to 45 minutes. Sprinkle with remaining cheeses. Bake 10 minutes or until vegetables are tender.
Sodium: 644 mg
Note: You can easily substitute canned chicken for the cubed cooked chicken. Make sure you drain the chicken.