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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 15 |
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I have made it several times and we always enjoy it. Ingredients:
1/2 cup chopped onion |
1/2 cup chopped green pepper |
3 tablespoons butter |
1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted |
1 (8 ounce) can sliced mushrooms, drained (optional) |
1 (2 ounce) jar chopped pimiento, drained |
1/2 teaspoon dried basil |
1 (8 ounce) package egg noodles, cooked and drained (or any kind of noodles you prefer) |
3 cups diced cooked chicken |
2 cups ricotta cheese or 2 cups cottage cheese |
2 cups shredded cheddar cheese |
1/2 cup grated parmesan cheese |
1/4 cup dry breadcrumbs |
Directions:
1. In a skillet, saute onion and green pepper in butter until tender.
2. Remove from the heat.
3. Stir in the soup, mushrooms, pimientos and basil; set aside.
4. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well.
5. Transfer to a greased 13 X 9-inch baking dish.
6. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until bubbly.
7. Sprinkle with bread crumbs.
8. Bake 10 to 15 minutes longer.
9. **Cook time does not include cooking the chicken.
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