Craemy Chicken Lasagna
12 uncooked lasagna noodles (12 ounces)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onion
1/3 cup milk
2 cans (10 3/4 ounces each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 ounces) small curd creamed cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 ounces)
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup grated Parmesan cheese
1. Heat oven to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package.
2. While noodles are cooking, melt butter in 2-quart saucepan over medium-high heat. Cook bell pepper and onion in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
3. Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
4. Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting. 8 servings.
High Altitude (3500-6500 ft): Bake 1 hour to 1 hour 5 minutes.
1 Serving: Calories 490 (Calories from Fat 205); Fat 23g (Saturated 12g); Cholesterol 80mg; Sodium 1120mg; Carbohydrate 35g (Dietary Fiber 2g); Protein 36g
% Daily Value: Vitamin A 18%; Vitamin C 10%; Calcium 42%; Iron 12%
Exchanges: 2 Starch, 4 Medium-Fat Meat, 1 Fat
Carbohydrate Choices: 2
Substitution
Ricotta cheese can be substituted for the cottage cheese.
Time-Saver
If you don’t want to cook chicken for this recipe, your supermarket offers these options: deli roasted chicken, frozen diced precooked chicken and canned chicken breast chunks.
