Sarah's Chicken Lasagna recipe

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Ingredients

8 lasagna noodles
3 tablespoons butter
¾ cup milk
¼ cup chopped pimento peppers
½ teaspoon dried basil
3 cups diced, cooked chicken meat
½ cup grated Parmesan cheese
½ cup chopped green bell pepper
½ cup chopped onion
2 (10.75 ounce) cans condensed cream of chicken soup
1 (6 ounce) can sliced mushrooms, drained
1 (16 ounce) package creamed, small curd cottage cheese
2 cups shredded processed cheese

Nutrition Info

464 calories
carbohydrate: 28.4 g
cholesterol: 95 mg
fat: 24 g
fiber: 1.6 g
protein: 33.5 g
saturatedFat: 12.4 g
servingSize: -
sodium: 1350.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.

  2. In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.

  3. Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.

  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Recipe Yield

8 - 10 servings

Recipe Note

This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.

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