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Chicken Lasagna
1/2 cup chopped Onion 2 Tbsp Butter 2/3 cup Milk 10-3/4 oz can Creamy Chicken Mushroom Soup 8 oz pkg Lasagna Noodles, cooked 16 oz Cottage Cheese 8 oz pkg Cream Cheese, cut into 1/2-in. Cubes 2-1/2 cups Chicken, cooked and chopped 12 oz. (3 cups) shredded Cheddar Cheese 1/4 cup grated Parmesan Cheese
Heat oven to 350°. In large skillet, saute onion in butter until tender. Stir in soup and milk. Spread enough sauce to lightly cover bottom of 9 x 13 x 2 in. pan. Layer 1/3 of noodles, cottage cheese, cream cheese, chicken, sauce and cheddar cheese in that order; repeat once more. Sprinkle top with Parmesan cheese. Bake 45 to 55 minutes. Lasagna can be assembled a day ahead, refrigerated and baked the next day.
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