- 8 lasagna noodles
- 3 tablespoons butter
- 3/4 cup milk
- 1/4 cup chopped pimento peppers
- 1/2 teaspoon dried basil
- 3 cups diced, cooked chicken meat
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (6 ounce) can sliced mushrooms, drained
- 1 (16 ounce) package creamed, small curd cottage cheese
- 2 cups shredded processed cheese
- Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
- In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
- Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
03/22/2017
recipepes.com
Sarah's Chicken Lasagna, recipe
PT15M
PT1H
5
455 calories
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