1 1/2 c. chopped onions
2 cloves garlic, minced
2 tbsp. vegetable oil
3/4 lb. mushrooms, sliced (approximately 4 1/2 c.)
1/3 c. fresh parsley, chopped
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) pkg. cream cheese, softened and cut into chunks
1 c. College Inn chicken broth
1 1/2 tsp. crushed dried oregano leaves
1/4 tsp. pepper
2 c. cubed cooked chicken (seasoned with celery)
1 c. sm. curd cottage cheese
1 (16 oz.) pkg. ziti, cooked and drained
6 oz. (approximately 1 1/2 c.) sharp Cheddar cheese, shredded
1/2 c. grated Parmesan cheese
Paprika

In 12-inch skillet, over medium heat, saute onions and garlic in oil for 8 to 10 minutes or until onions are tender. Add mushrooms and parsley, saute for 2 minutes. Add soup, cream cheese, chicken broth, basil, oregano, and pepper, stirring until cream cheese melts. Stir in chicken and cottage cheese until well mixed.

In a 3-quart oblong baking dish, layer half of the ziti, half of the sauce, all of the Cheddar cheese, remaining ziti and remaining sauce. Sprinkle with Parmesan cheese and paprika. If baking ahead, cover and refrigerate up to 24 hours. Bake uncovered at 350 degrees in a preheated oven for 30 to 40 minutes or until bubbly and heated through.