Three Cheese Chicken Florentine - Krystal Weirup & Katie Pearson

Ingredients:
1 teaspoon olive oil
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon ground black pepper
1(16oz) carton low-fat cottage cheese
4 cups hot cooked penne (about 8 oz. uncooked)
2 cups shredded roasted skinless, boneless chicken breast
1 cups shredded sharp cheddar cheese, divided
1/2 cup grated fresh parmesan cheese, divided
1/2 cup mik
1 (10 3/4 oz) can condensed reduced fat, reduced sodium cream of chicken soup, undiluted

Directions:
1. Preheat oven to 425°.
2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; saute 4 minutes or until tender. Add spinach, oregano, and black pepper; saute 3 minutes or just until spinach wilts.
3. Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cu parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2 quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.