Chicken Bonanza

1/2 lb medium noodles
10 oz can mushroom soup
2/3 cup milk
1/2 tsp salt
1/2 tsp poultry seasoning
1/2 lb cream cheese
1 cup cottage cheese
1/3 cup chopped onion
1/3 cup chopped green pepper
1/4 cup chopped parsley
3 cups diced, cooked chicken (cooked without skin)
1 1/2 cups buttered bread crumbs

Gradually add noodles to lightly salted boiling water so that the water
continues to boil. Cook uncovered, stirring occasionally, about 10
minutes, until slightly tender. Drain in colander. In a saucepan, combine
soup, milk, salt and poultry seasoning. In a bowl, beat cheeses together
and stir in onion, green pepper and parsley Place half of the noodles in a
12 cup casserole, spread with half of the cheese mixture, half of the
chicken, then half of the soup mixture. Repeat the layers. Top with bread
crumbs. Bake in a 375 F oven for 30 minutes until bubbly and crumb topping
is lightly browned.

Serves 4.


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