1/2 c. chopped onion
1/2 c. chopped green peppers
3 tbsp. butter
1 can cream of chicken soup
1 (2 oz.) can sliced mushrooms, drained
1 (2 oz.) jar chopped pimentos, drained
1/2 tsp. dried basil
1 (8 oz.) pkg. noodles, cooked and drained
3 c. diced cooked chicken
2 c. Ricotta or cottage cheese
2 c. shredded cheese
1/2 c. grated Parmesan cheese
1/4 c. buttered bread crumbs

In a skillet, sauté onion and green peppers in butter until tender. Remove from heat. Stir in the soup, mushrooms, pimentos and onions. Set aside.

In a large bowl, combine noodles, chicken and cheese. Add mushrooms and sauce and mix. Put in 13 x 9 x 2 greased baking dish.

Bake, uncovered, at 350°F for 40 to 45 minutes or until bubbly. Sprinkle with crumbs.

Bake 15 minutes longer.