1 cup diced green peppers
3 cups shredded, cooked chicken breast
1 can cream of chicken soup
1 lb ricotta cheese or small curd cottage cheese
1 1/2 cups shredded cheddar cheese, 1/2 cup reserved
1 pkg egg noodles, cooked according to package directions
salt and pepper to taste
Mix chicken, soup, cheeses, peppers and egg noodles in a 9 x 13 casserole dish. If the mixture seems to dry, add another cream soup can or some milk to the pan to thin it out a bit. Sprinkle remaining cheese on top. Bake at 350 for about 1/2 hour or until heated through and bubbly.
I served this with steamed broccoli.
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