Triple Cheese Chicken Pasta Bake Recipe

INGREDIENTS

1 tablespoon olive oil
8 ounces mushrooms, finely chopped
1 medium onion, chopped
1 red bell pepper, chopped
2 teaspoons dried oregano
¼ teaspoon freshly ground black pepper
1 (16-ounce) container low-fat cottage cheese
7 cups hot cooked whole grain or gluten-free pasta (13.25 ounces uncooked)
4 cups shredded roasted chicken
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
½ cup (2 ounces) grated fresh Parmesan cheese, divided
¼ cup reduced fat milk
1 container organic vegan mushroom gravy

DIRECTIONS

1. Preheat oven to 400 degrees.
2. Heat olive oil in large skillet over medium heat. Add mushrooms, onion, bell pepper, oregano and black pepper; saute 4-5 minutes until vegetables are tender.
3. Place cottage cheese in a food processor; process until very smooth. Combine cottage cheese, cooked pasta, chicken, ½ cup cheddar cheese, ¼ cup Parmesan cheese, milk and gravy or soup in a large bowl. Spoon mixture into a large casserole dish. Sprinkle with remaining ½ cup cheddar cheese and remaining ¼ cup Parmesan cheese. Bake for 20 minutes or until lightly browned and bubbly.

Source : Jeanette's Healthy Living

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