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Cheesy Chicken Lasagna
Chef:  Jan Rose - Abilene, KS          Category:  Main Dishes

12 uncooked lasagna noodles
2 (3 oz.) packages softened cream cheese
1 cup cottage cheese
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
2 tablespoons drained and diced pimentos
1/2 cup milk
1/2 teaspoon dried Italian seasoning
1/4 teaspoon minced garlic
1/3 cup finely chopped onion
1/3 cup finely chopped red, green or yellow pepper
3 cups chopped or shredded cooked chicken
shredded Mozzarella cheese
1 tablespoon melted butter
3/4 cup Italian style bread crumbs

Directions: Cook lasagna noodles to desired doneness as directed on package. Drain, meanwhile in large bowl combine cream cheese and cottage cheese, beat well. Add soup, pimentos, milk, Italian seasoning and garlic, mix well. Stir in onion and bell pepper, spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 inch glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup of the Mozzarella cheese. Repeat with 4 noodles, remaining half of chicken mixture and remaining 1 cup of Mozzarella cheese. Top with remaining 4 noodles. In small bowl combine topping ingredients, mix well, sprinkle over top of casserole, cover with foil. Bake immediately or refrigerate overnight. Heat oven to 350°F, bake casserole covered for 40 minutes, uncover bake an additional 10-15 minutes or until crumb topping is golden brown. Let stand 10-15 minutes before serving. Cut into squares to serve. Makes 8 servings.

Notes: This is a great way to use leftover chicken or turkey.