Crockpot Cheesy Chicken and Noodles

Cook the egg noodles according to package directions, then drain and set aside.

Dice the onion, celery, green pepper, and red pepper into uniform ¼-inch pieces for even cooking.

Drain the canned mushrooms and the cream of chicken soup in a colander, reserving the broth.

Combine the chopped cooked chicken, cottage cheese, cream of chicken soup, chicken broth, diced vegetables, and drained mushrooms in the crockpot.

Add the shredded Monterey jack cheese, shredded cheddar cheese, colby cheese, and Velveeta to the crockpot, stirring well to distribute evenly.

Stir in the thyme, then gently fold in the cooked egg noodles until all ingredients are combined.

Cover the crockpot and cook on low heat for 3.5 to 4 hours, stirring occasionally to prevent sticking and ensure even heating.

Top the finished dish with Parmesan cheese just before serving for added flavor and texture.