1. Preheat oven to 350; grease a 13x9 pan; set aside. 2. Melt butter in a HOT frying pan, then add onion and green pepper; saute until tender. 3. Add mushrooms, cook until tender; remove from heat. 4. Stir in soup, milk, pimientos, and basil; set aside. 5. In a separate bowl, combine chicken, cheeses, and 1/4-cup Parmesan. 6. FIRST LAYER: Divide the mushroom-sauce into four portions (in the frying pan); spread one portion in the prepared cake pan, cover with three noodles. 7. SECOND LAYER: Spoon HALF of the chicken mixture over the noodles and another fourth of the mushroom-sauce; cover with three noodles. 8. THIRD LAYER: Repeat of the second layer. 9. Sprinkle with parsley and remaining Parmesan. 10. Cover and bake for 30 minutes; uncover and bake another 15-20 minutes (hot & bubbly). 11. Let stand 15 minutes before cutting. ---------------------------------------------------------------------------
Nutrition
Ingredients
