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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This can be rather runny so it is best to allow some sitting time. Ingredients:
1 cup onion, chopped |
1 cup green pepper, chopped |
2 (10 3/4 ounce) cans cream of chicken soup |
1/3 cup skim milk |
1 cup fresh mushrooms, sliced |
1 tablespoon pimiento, diced |
1 teaspoon dried basil, crushed |
3 cups nonfat cottage cheese |
1 1/2 cups mozzarella cheese, shredded |
1/4 cup parmesan cheese |
4 cups chicken, diced, cooked |
lasagna noodle |
cheddar cheese |
Directions:
1. Mix filling ingredients in large bowl.
2. Spread 1 cup filling on bottom of each of 2 8x8 pans.
3. Cook noodles for 3 min (or not at all). Break noodles to fit pans and layer over filling.
4. Repeat. Evenly divide remaining filling for the final layer.
5. Sprinkle with paprika.
6. Freeze. To serve, sprinkle cheddar cheese on top and bake from frozen to done for 1-2 hours at 400 deg.
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