Saturday, February 5, 2011

Easy Cheesy Chicken Casserole
 adapted from "Clockwise Cuisine"

Here’s what you need:
12 oz. noodles, cooked and drained – the original recipe calls for only 8 ounces, but I always stretch it to 12.
8 oz. cream cheese- room temperature
1 ½ C cottage cheese
2 cans cream mushroom soup
1 C whole milk
½ green pepper, diced or sliced very thin
¼ C onion, sliced very thin
Fresh parsely
Cooked chicken –recipe calls for 4 cups, but I like to load in more
Optional: buttered bread crumbs for the top of the casserole

Here’s what you do:
Mix it all together and bake. Brace yourself for the compliments.