- ½ C chopped onion
- ½ C chopped green pepper (optional)
- 3 T butter
- 1 can cream of chicken soup
- 1 can sliced mushrooms, drained (optional)
- 1 jar chopped pimentos, drained (optional)
- ½ t dried basil
- 8 oz noodles, cooked
- 3 C diced cooked chicken
- 2 C ricotta or cottage cheese
- 2 C shredded cheddar cheese
- ½ C grated parmesan cheese
- ¼ C buttered bread crumbs (optional)
- In a skillet, sauté onion and green pepper in butter until tender.
- Remove from the heat.
- Stir in the soup, mushrooms, pimentos and basil; set aside.
- In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well.
- Transfer to a greased 13x9x2 inch baking dish.
- Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
- Sprinkle with crumbs.
- Bake 15 minutes longer.