Three Cheese Chicken Casserole Recipe

• 3 quarts. water
• 2 tbsp. salt
• 1 teaspoon extra virgin olive oil
• 1 (5 ounce.) pkg. wide egg noodles
• 1/2 c. minced green pepper
• 1/2 c. minced onion
• 3 tbsp. melted butter
• 1/2 c. lowfat milk
• 1 can cream of mushroom soup
• 1 (6 ounce.) can sliced mushrooms, liquid removed
• 1/4 teaspoon black pepper
• 1 (12 ounce.) carton cream style cottage cheese
• 3 c. minced cooked chicken
• 1 (10 ounce.) pkg. shredded cheddar cheese
• 1/2 c. grated Parmesan cheese
• Paprika

1. Bring water, salt and extra virgin olive oil to a boil; slowly add in noodles.
2. Return to boil and cook 12-15 min, stirring occasionally.
3. Drain and set aside.
4. Saute/fry pepper and onion in butter till tender.
5. Remove from heat; stir in soup, lowfat milk, mushrooms and pepper.
6. Arrange half the noodles in ungreased 13 1/2 x 8 1/2 x 2 inch baking pan.
7. Cover with half the soup mix.
8. Top with half the cottage cheese and half the chicken; sprinkle with half the cottage cheese; sprinkle with half the cheddar cheese.
9. Repeat layers.
10. Top with Parmesan cheese.
11. Sprinkle with paprika.
12. Bake at 350 degrees for 45 min.
13. Makes 8 servings.

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

Taken from cookeatshare.com/recipes/three-cheese-chicken-casserole-36762 (may not work)