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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 3 |
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This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. âI've served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.â Ingredients:
6 ounces boneless skinless chicken breast, cut into bite-size pieces |
1 cup sliced fresh mushrooms |
2 tablespoons chopped onion |
1 tablespoon olive oil |
1 garlic clove, minced |
1 tablespoon king arthur unbleached all-purpose flour |
1 cup alfredo sauce |
3/4 cup 2% cottage cheese |
1/4 cup plus 2 tablespoons shredded parmesan cheese, divided |
1 egg, lightly beaten |
1/2 teaspoon italian seasoning |
1/2 teaspoon dried parsley flakes |
4 lasagna noodles, cooked and drained |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened.
2. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
3. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.
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