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PREP 15 min.
COOK 55 min.
TOTAL 70 min.
INGREDIENTS
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 can (10-3/4 ounces) condensed Cream of Mushroom 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 (8 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs
DIRECTIONS
In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer. Yield: 12-15 servings.
COOK 55 min.
TOTAL 70 min.
INGREDIENTS
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 can (10-3/4 ounces) condensed Cream of Mushroom 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 (8 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup buttered bread crumbs
DIRECTIONS
In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside.
In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer. Yield: 12-15 servings.
