Served as main course. Non-vegetarian dish.

1 (8 oz) pkg Noodles

3 cups diced cooked Chicken

1/2 cup diced Celery

1/2 cup diced green Bell Pepper

1/2 cup diced Onion

1 4 oz can sliced Mushrooms, drained

1 4 oz jar Pimiento, diced

1/2 cup grated Parmesan Cheese

1 1/2 cups cream-style Cottage Cheese

1 cup grated sharp process Cheese

1 (10.75 oz) can Cream of Chicken Soup

1/2 cup Chicken Broth

2 Tablespoons Butter, melted

1/2 teaspoon Leaf Basil

Cook noodles according to package directions in boiling water until barely tender, drain and rinse thoroughly. In large bowl, combine remaining ingredients with noodles, making certain the noodles are separated and coated with liquid. Pour mixture into grease Crock-Pot. Cover and cook on Low for 6 to 10 hours or on High for 3 to 4 hours.

Serves: 1

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