| 3 cups | Chopped cooked chicken |
| 1 1/2 cups | Cottage cheese |
| 1 can | (10 3/4 oz) condensed cream of chicken soup, undiluted |
| 1 (8 oz) 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 can | (4 oz) sliced mushrooms, drained |
| 2 tbsp | Butter, melted |
| 1/2 tsp | 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.
NOTE: Vegetables often take longer to cook than meats. Cut vegetables into small, thin pieces and place them near the bottom or sides of the slow cooker. Pay careful attention to the recipe instructions in order to cut vegtables to the proper size so they will cook in the amount of time given.
NOTE: Vegetables often take longer to cook than meats. Cut vegetables into small, thin pieces and place them near the bottom or sides of the slow cooker. Pay careful attention to the recipe instructions in order to cut vegtables to the proper size so they will cook in the amount of time given.