| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, Crockpot, Chicken |
6 |
Servings |
INGREDIENTS
| 8 |
oz |
Noodles |
| 3 |
c |
Chicken; cooked — diced |
| 1/2 |
c |
Celery — diced |
| 1/2 |
c |
Green pepper — diced |
| 1/2 |
c |
Onion — diced |
| 4 |
oz |
Mushrooms; canned — |
|
|
Drained |
| 1/2 |
c |
Chicken broth |
| 1/2 |
c |
Parmesan cheese |
| 2 |
tb |
Butter — melted |
| 1 |
c |
Sharp cheddar — grated |
| 1/2 |
ts |
Basil |
| 1 1/2 |
c |
Small curd cottage cheese |
| 1 |
cn |
Cream of chicken soup |
INSTRUCTIONS
From: Gerald Edgerton <jerrye@wizard.com>
Date: Wed, 22 May 1996 08:38:02 -0700
Cook noodles according to package directions until barely tender; drain and
rinse thoroughly. In large bowl, combine the remaining ingredients with the
noodles, making sure the noodles are separated and coated with liquid. Pour
mixture into a greased crockpot. Cover and cook on LOW for 6-10 hours. Can
cook on HIGH for 3-4 hours. Serves 6.
Posted to Master Cook Recipes List, Digest #94
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