Chicken-Noodle Bake

By nlhartman

This is an old recipe from the Better Homes and Gardens Casserole Cookbook

Ingredients

• 8 oz. lasagne noodles
• 1/3 c. chopped onion
• 1/3 c. chopped green pepper
• 2 T. butter
• 1 10 1/2 oz. can cream of mushroom soup
• 1 c. milk
• 1/2 t. poultry seasoning
• 2-3 oz. pkgs. cream cheese, softened
• 1 c. cream-style cottage cheese
• 1/4 c. sliced pimiento-stuffed green olives(optional)
• 1/4 c. snipped parsley
• 3 c. diced cooked chicken
• 1 c. buttered soft bread crumbs

Preparation

Step 1

Cook noodles according to pkg. directions, drain; rinse in cold water.

In saucepan, cook onion and green pepper in butter till tender. Add soup, milk, and poultry seasoning; heat. Beat cheeses together; stir in green olives(opt.)and parsley.
Place half the noodles in a 12x7 1/2x2-inch baking dish; layer with half the cheese mixture, half the chicken, and half the soup mixture.
Repeat layers. Top with crumbs.
Bake at 375 for 45 minutes or till heated through. Let stand 10 minutes.