Cream cheese-chicken lasagna
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 9 | Lasagna noodles | |
| 1 | cup | Low-fat cottage cheese |
| 1 | Container (6-ounce) reduced-fat cream cheese, softened | |
| 2 | cans | (10 3/4-ounce) reduced-fat cream of mushroom soup |
| ⅔ | cup | Skim milk |
| ¼ | teaspoon | Garlic salt |
| ½ | teaspoon | Poultry seasoning |
| 1 | can | (4-ounce) sliced ripe olives |
| ⅓ | cup | Chopped onion |
| ⅓ | cup | Chopped green bell pepper |
| 3 | cups | Chopped cooked chicken |
| 2 | cups | Fine, dry breadcrumbs |
| ½ | cup | (2 ounces) shredded sharp Cheddar cheese |
Directions
Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients. Spread ½ cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes. Yield: 6 servings.
Posted to EAT-L Digest 13 Feb 97 by Janine Vandenberg <jvandenb@...> on Feb 14, 1997.