An old school casserole that’s pure comfort food! Great made with leftovers.
Preheat oven to 425 degrees F. Butter or Oil a large casserole dish.
In a large skillet, heat the butter over medium-high heat until melted. Add vegetables and stir, then cover for several minutes. Uncover and continue cooking until excess liquid has evaporated, the vegetables are softened and the mushrooms slightly browned, stirring as necessary.
Place cottage cheese and milk in a blender or food processor and pulse until smooth.
In a large bowl, add the cottage cheese mixture, cheeses (except the reserved) the soup, herbs, salt and pepper to taste. Mix together. Add in the pasta and chicken.
Place in casserole, cover with cheese, and bake 20 to 25 minutes until warm and bubbly.
Keywords: Bell Peppers, Canned Soup, Casserole, cheddar, Cheese, cottage cheese, Freezes Well, leftover Chicken, leftover turkey, mushrooms, parmesan, Pasta