Cream Cheese Chicken Lasagna |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 10 |
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A great alternative to the traditional tomato sauce and red meat lasagnas we all know and love. Ingredients:
12 uncooked lasagna noodles |
2 (3 ounce) packages cream cheese |
1 cup cottage cheese |
2 (10 1/2 ounce) cans condensed cream of mushroom soup |
1/2 cup mushroom |
1/2 cup milk |
1 teaspoon italian spices |
1/4 teaspoon garlic |
1/3 cup onion |
1/3 cup green bell pepper |
3 cups shredded cooked chicken, breast. crock pot chicken works best keep it simple |
2 cups shredded mozzarella cheese |
1 tablespoon butter (melted) |
3/4 cup italian style breadcrumbs |
Directions:
1. Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.
2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
3. Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
4. Stir in onion and green bell pepper. Add salt and pepper to taste.
5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
6. Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
7. TOPPING:.
8. In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
9. Bake immediately or refrigerate over night.
10. LASAGNA:.
11. Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
12. Let stand before serving.
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