Creamy Chicken and Noodles
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen
8 oz egg noodles
3 cups chicken, cooked and cubed
1/2 cup celery, finely diced
1/2 cup onion, finely diced
1 (4-oz) can mushrooms, drained
1/2 cup chicken broth
1/2 cup Parmesan cheese
1 cup sharp Cheddar cheese, grated
1/2 tsp basil
1 1/2 cups cottage cheese
1 (10.75-oz) can cream of mushroom soup
Cook noodles until barely tender; rinse.
In a large bowl, combine remaining ingredients with the noodles. Make sure the noodles separate and are coated with liquid.
Pour into greased slow cooker. Cover and cook on low for 4-6 hours, or on high for 2-3 hours.