Three cheese chicken bake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lasagna noodles |
| ½ | cup | Onions, chopped |
| ½ | cup | Bell peppers, chopped |
| 10½ | ounce | Soup, cream of chicken |
| 4 | ounces | Mushrooms |
| ½ | cup | Pimientos, chopped |
| ½ | teaspoon | Basil leaves |
| 1½ | cup | Cheese, cottage |
| 2 | cups | Chicken; cooked |
| ½ | cup | Cheese, parmesan, grated |
Directions
For low-fat result, use skim milk, lowfat cottage cheese, and Campbell's Special Request cream of mushroom soup. Turkey may be substituted for chicken.
Preheat oven to 350. Cube chicken. Cook noodles for about 10 minutes in spaghetti blancher or large pot. Combine onions and pepper in small amount of water in saucepan and cook until onion is tender.
Drain, then add soup, mushrooms, pimiento, milk, and basil. Layer HALF of soup mixture, half of cottage cheese, half of chicken, and half of parmesan in casserole. Repeat layers. Cover and bake for 30 minutes.
Sylvia's comments: don't ask me why this is a "three cheese" bake when there are only two types of cheese. I skipped the onion and bell pepper and substituted chopped green olives for the pimiento. I also used three-color rotini (which I had) for the lasagna noodles I didn't have. Came out great. Definitely a keeper.
Posted on GT Cookbook echo by Bob Henderson MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat and Luscious echoes
Submitted By SYLVIA STEIGER On 12-31-94