1/2 cup chopped onion 1/2 cup chopped green pepper 3 Tbsp butter or margerine 1 can (10-34 ounces) condensed cream of chicken woup, undiluted 1 can (8 ounces) sliced mushrooms, drained 1 jar (2 ounces) chopped pimentos, drained 1/2 tsp dried basil 1 package (8 ounces) egg noodles, cooked and drained 3 cups diced, cooked chicken 2 cups Ricotta or cottage cheese 2 cups (8 ounces) shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/4 cup buttered bread crumbs
In a skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimentos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9x2" baking dish. Bake, uncovered, at 350*F for 40-50 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer.
