Three Cheese Chicken

• 3 qt. water
• 2 Tbsp. salt
• 1 tsp. oil
• 1 (5 oz.) pkg. wide egg noodles
• 1/2 c. chopped green pepper
• 1/2 c. chopped onion
• 3 Tbsp. melted butter
• 1/2 c. grated Parmesan cheese
• 1 can cream of chicken soup
• 1/2 c. milk
• 6 oz. sliced mushrooms, drained
• 1/4 tsp. black pepper
• 12 oz. Ricotta cheese (cottage cheese can be substituted)
• 3 c. chopped, cooked chicken
• 16 oz. shredded Cheddar cheese
• paprika (optional)

1. Bring first 3 ingredients to a boil; slowly add noodles. Bring to a boil; cook 12 to 15 minutes, stirring occasionally. Drain and set aside.
2. Saute green pepper and onion in butter until tender.
3. Remove from heat; stir in soup, milk, mushrooms and pepper.
4. Arrange 1/2 of noodles in an ungreased 13 1/2 x 8 1/2 x 2-inch baking dish.
5. Cover with 1/2 soup mixture; top with 1/2 of Ricotta cheese and 1/2 of chicken.
6. Sprinkle with 1/2 Cheddar cheese.
7. Repeat layers.
8. Top with Parmesan and paprika.
9. Bake at 350u0b0
10. for 45 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1023535 (may not work)