Ingredients

1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons butter or margarine
2 cans (10 3/4 ounces each) cream of chicken soup
1 8-ounce can sliced mushrooms
1 2-ounce jar chopped pimentos
1/2 teaspoon dried basil
1 8-ounce package egg noodles, cooked and drained
3-4 cups cooked diced chicken
2 cups grated cheddar cheese
2 cups cottage cheese
1/2 cup grated Parmesan cheese
Dried bread crumbs (optional)

Directions

In a large saucepan, saute onion and pepper in butter or margarine until tender. Remove from the heat and add soup, mushrooms, pimentos and basil. Set aside. In a separate bowl, mix noodles, chicken, cheddar cheese, cottage cheese and Parmesan cheese. Pour the soup mixture over the noodles and combine well. (The amount of soup can be adjusted if you want the casserole more or less saucy.)

Pour into a greased 9-by-13-inch baking dish. Bake, uncovered, at 350 degrees for 45 minutes or until bubbly. Sprinkle with bread crumbs, if desired, and bake 10 minutes longer.

Makes about 10 servings.