What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Monday, March 10, 2014

Creamy Chicken and Noodles

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.

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