Shelly's Recipe

CHEESE CHICKEN BAKE

Category: Pasta - Baked

8 oz lasagna noodles of wide noodles
3 tbsp butter
1/2 cup chopped onion
1/2 cup chopped green bell pepper
6 to 8 oz fresh sliced mushrooms
1 can cream of chicken soup
1/3 cup milk
1/2 tsp dried leaf basil
2 tbsp chopped pimiento
1 1/2 cups ricotta cheese or cream-style cottage cheese
3 cups diced cooked chicken
1 cup shredded American cheese or cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese

Cook noodles until tender. Drain and rinse with cold water. In a skillet over medium heat, melt butter. Saute onion, bell pepper, and mushrooms until tender. Stir in cream of chicken soup, the milk, basil, and pimiento.

Place half of the noodles in a 13x9 inch baking dish. Top noodles with half of the sauce and half of the ricotta, then layer with half of chicken and half of the Cheddar, Mozzarella, and Parmesan cheeses. Repeat layers, ending with remaining cheeses. Bake at 350 for 45 minutes. Serves 8.