3 cups chopped cooked chicken 1 1/2 cups cottage cheese 1 can cr. of chicken soup 1 8 oz. pkg. wide egg noodles, cook, drain 1 cup grated monterey jack cheese 1/2 cup chicken broth 1/2 cup diced celery 1/2 cup diced onion 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/2 cup grated parmesan cheese 1 can (4 oz.) sliced mushrooms, drain 2 tblsp. butter, melted 1/2 tsp. dried thyme leaves
Combine all ingredients in slow cooker. Stir to coat evenly.
Cover & cook on low 6 to 8 hours or on high 3 to 4 hours.
Serves 8.
-To freeze: Cool compleatly, Spoon in gallon size freezer bags, lay flat, freeze. Don't forget to label and date. Keeps 3 months in freezer.
