I haven’t made this one in a while because the kids were never huge fans. But I’m happy to report that they have changed their tune. This is a great lasagna for company – and leftovers can be frozen. Enjoy.
Ingredients:
1/2 c. chopped green pepper
1/2 c. chopped onions
3 T. butter
1/3 c. milk
1 can cream of chicken soup
1 can mushrooms, drained
2 c. shredded cheddar cheese
8 lasagna noodles
1 lg. container cottage cheese
6-8 skinless, boneless chicken breast halves, cooked and chopped up
1/2 c. parmesan cheese
Melt the butter in a large skillet over medium-high heat and saute the green pepper and onions until tender. Stir in soup, milk, mushrooms and cheese. Cook until blended.
Coat a lasagna tray with cooking spray and place half the lasagna noodles in the bottom. Cover with half: the cooked chicken, cottage cheese, sauce and parmesan cheese. Then repeat the layers.
Bake at 350F for 45 minutes to an hour – until top is gold and bubbly.
Let sit for 15 minutes before serving.