Cheese-Chicken Casserole(Serves 8)

• 3 qt. water
• 2 Tbsp. salt
• 1 tsp. olive oil
• 1 (5 oz.) pkg. wide egg noodles
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 3 Tbsp. melted butter or oleo
• 1 (10 1/2 oz.) can cream of chicken soup, undiluted
• 1/2 c. milk
• 1 (6 oz.) can sliced mushrooms, drained
• 1/4 tsp. black pepper
• 1 (12 oz.) carton cream-style cottage cheese
• 3 c. chopped, cooked chicken
• 1 (10 oz.) pkg. mild Cheddar cheese, shredded
• 1/2 c. grated Parmesan cheese

1. Bring water, salt and olive oil to a boil.
2. Add noodles.
3. Boil 12 to 15 minutes.
4. Drain.
5. Saute green pepper and onion in butter until tender.
6. Remove from heat.
7. Stir in soup, milk, mushrooms and black pepper.
8. Arrange half of noodles in ungreased 13 1/2 x 8 1/2 x 2-inch baking dish.
9. Cover with half of soup mixture.
10. Top with half of cottage cheese and half of chicken.
11. Sprinkle with half of Cheddar cheese.
12. Repeat layers.
13. Top with Parmesan and paprika. Bake at 350u0b0 for 45 minutes.

water, salt, olive oil, wide egg noodles, green pepper, onion, butter, cream of chicken soup, milk, mushrooms, black pepper, cottage cheese, chicken, cheddar cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194911 (may not work)