Chicken (or Turkey) Three Cheese Casserole |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This dish may be prepared well in advance and refrigerated until ready to bake. Cooked turkey may be used in place of the chicken, also I have added frozen peas to this casserole...this is a fantastic-tasting casserole that you are sure to enjoy! Ingredients:
1/2 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1 tablespoon chopped fresh garlic (optional) |
3 tablespoons butter or 3 tablespoons margarine |
1 (10 3/4 ounce) can cream of chicken soup, undiluted (can add 2 cans if desired for more sauce) |
1 cup canned mushroom, drained (or more if desired) |
1 (2 ounce) jar chopped pimiento, drained |
1/2 teaspoon dried basil (or to taste) |
salt and pepper |
1 (8 ounce) package egg noodles, cooked and drained |
3 cups diced cooked chicken (or turkey) |
2 cups ricotta cheese (can use cottage cheese if desired) |
2 cups shredded cheddar cheese |
1/2 cup grated parmesan cheese |
1 cup dry breadcrumbs |
3 -4 tablespoons melted butter or 3 -4 tablespoons margarine |
Directions:
1. Set oven to 350 degrees. Grease a 9 x 13-inch baking dish.
2. In a skillet, saute the onion, green pepper and chopped garlic in butter until tender (not brown); remove from heat.
3. Stir in the soup(s), mushrooms, pimientos and basi, salt and pepper (to taste); set aside (note: if you prefer more sauce, add in another can of soup).
4. In a large bowl, combine the cooked noodles, cooked chicken, all the cheeses; add in the mushroom/pimiento sauce; mix well to combine.
5. Transfer to a prepared casserole dish.
6. Mix the 1 cup of bread crumbs with the melted butter; stir to combine; set aside.
7. Bake, uncovered for 40 minutes, remove from oven, sprinkle with the breadcrumbs.
8. Bake for another 15 minutes longer.
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