| 3 cups | Chopped cooked chicken |
| 1 1/2 cups | Cottage cheese |
| 1 can | (10 3/4 ounces) condensed cream of chicken soup, undiluted |
| 1 package | (8 ounces) wide egg noodles, cooked and drained |
| 1 cup | Grated Monterey Jack cheese |
| 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 |
| 1/2 cup | Chicken broth |
| 1 can | (4 ounces) sliced mushrooms, drained |
| 2 tablespoons | Butter, melted |
| 1/2 teaspoon | Dried thyme leaves |
Combine all ingredients in crock-pot. Stir to combine. Cook on low 6-10 hours or on high 3-4 hours.
I substituted cream of mushroom soup and it tasted great.