3 cups chopped cooked chicken
1 1/2 cups cottage cheese
1 10 3/4 ounce can condensed cream of chicken soup, undiluted
1 8 ounce package wide egg noodles, cooked and drained
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 4 ounce can sliced mushrooms, drained
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 10 hours or on high 3 to 4 hours. Serves 6.
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