4 chicken breasts, cooked and shredded
3 tbsp. butter
1 c. onion, chopped
2 c. mushrooms, sliced
2 cans Cream of Chicken soup
1/2 c. milk
2 c. grated Velveeta cheese
3/4 c. Parmesan cheese
1 (16 oz.) small cottage cheese
1 stalk celery, sliced
1 (8 oz.) pkg. wide egg noodles

Saute onions and mushrooms in butter. Add soup and Velveeta cheese, stir until melted. Add cottage cheese and chicken. In a separate pan, boil the noodles according to package directions. Place chicken mixture in a casserole. Top with the noodles, sprinkle Parmesan on top. Bake at 350 degrees for 45 to 60 minutes.