Three-Cheese Chicken Bake

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 3 tablespoons butter
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 jar (8 ounces) sliced mushrooms, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1/2 teaspoon dried basil
• 1 package (8 ounces) noodles, cooked and drained
• 3 cups diced cooked chicken
• 2 cups ricotta cheese
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup buttered bread crumbs

1. In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
2. In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish.
3. Bake, uncovered, at 350u0b0 for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

onion, green pepper, butter, condensed cream, mushrooms, pimientos, basil, noodles, chicken, ricotta cheese, cheddar cheese, parmesan cheese, buttered bread crumbs

Taken from www.tasteofhome.com/recipes/three-cheese-chicken-bake/ (may not work)