A rich, crowd-pleasing casserole from Lena. Diced chicken and noodles are baked in a creamy three-cheese sauce (Cheddar, Ricotta, Parmesan) with mushrooms, pimentos, and basil, all topped with buttery bread crumbs.
Author
Lena
Recipe
| Measurements | Ingredients |
|---|---|
| ½ Cup | Chopped Onion |
| ½ Cup | Chopped Green Pepper |
| 3 Tbsp | Butter or Oleo |
| 1 Can | Condensed Cream of Chicken Soup - Undiluted |
| 1 Can | Drained Sliced Mushrooms |
| 1 (2oz) Jar | Drained Pimentos |
| ½ tsp | Dried Basil |
| 1 pkg (8 oz) | Noodles Cooked & Drained |
| 3 Cups | Diced Cooked Chicken |
| 2 Cups | Shredded Cheddar Cheese |
| 2 Cups | Ricotta or Cottage Cheese |
| ½ Cup | Grated Parmesan Cheese |
| ¼ Cup | Buttered Bread Crumbs |
Instructions
- Preheat oven to 350°F. Grease a 13” x 9” x 2” pan.
- Saute Onion & Green Pepper in butter until tender.
- Stir in Soup, Mushrooms, Pimentos, & Basil & set aside.
- In a large bowl, combine Noodles, Chicken, & Cheeses (Cheddar, Ricotta, Parmesan).
- Add the soup mixture from step 2 and mix well.
- Pour into the greased pan.
- Bake uncovered @ 350° for 40-45 min.
- Sprinkle with crumbs & bake 15 min.
Servings
Makes 12-15 Servings
