| 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
A Message from our Provider:
“God will let you get away with it until suddenly . . .”