Slow Cooker Chicken Casserole

Easy to make and ready when you walk in the door after a long day at work. Who could ask for anything more? I recommend using a whole wheat or a multigrain pasta in this dish. They have more body to them then the traditional semolina pasta, which will stand up to the long cooking time. Use a thicker shaped pasta. I used rotini.

serves 8-10

1 pd pasta, par-cooked
3 cups of cooked boneless, skinless chicken breast or thighes(I cut mine and browned them)
1 large bell pepper, diced
1 cup diced celery
1 large onion, diced
3 cloves of garlic, minced
2 5 oz pkgs of fresh mushrooms,sauted
1/2 cup chicken stock
1/2 cup parmesan cheese
1 cup low fat shredded cheddar cheese
1 tsp dried thyme
1 1/2 cups low fat small curd cottage cheese
1 can cream of mushroom soup
butter or margarine

Spray the insert with cooking spray. Place all of the ingredients into the insert and mix thoroughly. Spread out until even and dot the top with the butter or margarine. Cook on low for 6-8 hours. Do not lift the lid or the top will not have a brown crusty edge.