8 (12-oz.) pkg. wide egg noodles
1 (10 3/4-oz.) can cream of mushroom soup
1 c. chicken broth
1 (8-oz.) pkg. cream cheese
1 level c. cottage cheese
1/2 level c. chopped onion
1/2 level c. sliced celery
1/2 level c. chopped bell pepper
1/3 level c. sliced green olives w/pimientos
1/4 level c. chopped parsley
2 level tbsp butter
3 level c. cooked, diced chicken
2 level dash poultry seasoning
1 level c. seasoned bread crumbs
Preheat oven to 375 degrees. Cook and drain egg noodles. In butter, saute' onion, celery and bell pepper until soft. Add cheeses, poultry seasoning, parsley, chicken broth and olives to mixture & cook over low heat until all is melted. Place 1/2 of cooked noodles in greased 9 x 13 casserole dish; top with half of mixture, then chicken, and repeat. Top all with seasoned bread crumbs and bake at 375 for 30 minutes.
Note: Freezes well.