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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âA friend served this to us one night and I just had to try it at home, recalls Janelle Rutrough of Callaway, Virginia. Itâs quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight.â Ingredients:
2 cups (16 ounces) 2% cottage cheese |
1 package (3 ounces) cream cheese, softened |
4 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2/3 cup 2% milk |
1/2 cup chopped onion |
1/2 teaspoon salt |
6 lasagna noodles, cooked and drained |
1 package (6 ounces) stuffing mix |
1/2 cup butter, melted |
Directions:
1. In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt.
2. Spread half of the chicken mixture into a greased 13-in. x 9-in. baking dish. Top with three noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole.
3. Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting. Yield: 8 servings.
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