Chicken Lasagna I recipe

All Recipes Main Dish Recipes Pasta Chicken

Ingredients

18 lasagna noodles
1 ½ cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup chopped onions
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 ½ cups sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup milk

Nutrition Info

554.8 calories
carbohydrate: 46.8 g
cholesterol: 98.9 mg
fat: 24.3 g
fiber: 2.4 g
protein: 37.5 g
saturatedFat: 13.3 g
servingSize: -
sodium: 748.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente, drain.

  3. In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk, cook until smooth.

  4. In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.

Recipe Yield

8 servings

Recipe Note

A good chicken lasagna recipe from my husband's grandmother. She served it with a tossed salad and light desert.

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