Chicken N Ziti
1 1/2 cups onion, chopped
1 cup green pepper (optional), chopped
2 cloves garlic, minced
2 tablespoons oil
3/4 pound mushrooms, sliced
1/3 cup fresh parsley, chopped
1 can 10 3/4 ounce cream of chicken soup
1 8 ounce cream cheese, softened and chunked
1 cup chicken broth
1 1/2 teaspoons dried basil leaves, crushed
1 1/2 teaspoons dried oregano leaves, crushed
1/4 teaspoon pepper
2 cups cooked chicken, cubed
1 cup small curd cottage cheese
1 16 ounce package ziti, cooked and drained
6 ounces sharp cheddar cheese, shredded
1/2 cup parmesan cheese, grated
In large skillet or dutch oven over medium heat, saute onions, green pepper and garlic in oil for 8-10 minutes or until onions are tender. Add mushrooms and parsley; cook and stir for 2 minutes.
Add soup, chream cheese, chicken broth, basil, oregano and pepper, stirring until cream cheese is melted. Stir in chicken and cottage cheese until well mixed.
In a 3 quart oblong baking dish, layer half of the ziti, half sauce and all of the cheddar cheese. Repeat with remaining ziti and sauce. Sprinkle with parmesan cheese and paprika. If making ahead, cover and refrigerate up to 24 hours.
Bake, uncovered in a preheated 350 degree oven for 30-40 minutes or until bubble and heated through.