"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Three Cheese Chicken Bake Recipe

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This recipe for Three Cheese Chicken Bake, by , is from Aunt Dorothy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Dorothy Coniglio


1/2 cup chipped onion
1/2 cup chopped pepper
3 tablespoons butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup undiluted
1 can (8 oz) sliced mushrooms drained
1 jar (2oz) chopped pimientos drained
1/2 teaspoon dried basil
1 package (8oz) noodles, cooked and drained
3 cups diced cooked chicken
2 cups ricotta or cottage cheese
2 cups (8oz) shredded cheddar cheese
1/2 cup grated parmesan cheese
1/4 cup buttered bread crumbs.

In a skillet, sauté onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. In a large bowl, combine noodles, chicken and cheeses; add mushroom sauce and mix. Transfer to a greased12-in x 9-inx2in baking dish. Bake uncovered at 350 for 40-45 minutes or until bubbly. Sprinkle with crumbs. bake 15 minutes longer.




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