This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! —Vicki Raatz, Waterloo, Wisconsin
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 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
Instructions
1In 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.
2In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish.
3Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned.
