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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