3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 can cream 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 tablespoons butter, melted
1/2 teaspoon dried thyme leaves
Combine all ingredients in slow cooker. Stir to coat evenly.
Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
This Serves 8
To freeze; Cool completely, Spoon in gallon size freezer bags, lay flat, freeze.
Don’t forget to label and date, keeps 3 months in freezer.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer