| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Chicken |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Onion; chopped |
| 1/2 |
c |
Green pepper; chopped |
| 3 |
tb |
Butter or margarine |
| 1 |
cn |
Cream of chicken soup |
| 8 |
oz |
Mushrooms; sliced |
| 2 |
oz |
Pimientos; chopped |
| 1/2 |
ts |
Dried basil |
| 8 |
oz |
Noodles; cook/drain |
| 3 |
c |
Cooked chicken; diced |
| 2 |
c |
Ricotta cheese; or cottage cheese |
| 8 |
oz |
Cheddar cheese; shredded |
| 1/2 |
c |
Parmesan cheese; grated |
| 1/4 |
c |
Buttered bread crumbs |
INSTRUCTIONS
In a skillet, saute onion and green pepper in butter until tender. Remove
from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce
and mix well. Transfer to a greased 13x9x2 baking dish. Bake, uncovered, at
350~ for 40 to 45 minutes or until bubbly. Sprinkle with crumbs. Bake 15
minutes longer.
Recipe from Taste of Home.
Posted to recipelu-digest Volume 01 Number 592 by RecipeLu
<recipelu@geocities.com> on Jan 24, 1998
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