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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is so good. Ingredients:
8 lasagna noodles |
3 tablespoons butter |
1 cup milk |
1 1/2 teaspoons parsley |
3 cups cooked chicken, diced |
1/2 cup parmesan cheese |
3/4 cup chopped onion |
2 (10 3/4 ounce) cans condensed cream of chicken soup |
1 (6 ounce) can sliced mushrooms, drained |
16 ounces cottage cheese |
1 cup shredded cheddar cheese |
1/2 bock cream cheese |
2 cups mozzarella cheese |
1 (1 small) bag chopped frozen broccoli (thawed) (optional) |
Directions:
1. Cook noodles in a large pot of boiling water until done rinse. Drain and then set aside.
2. In a medium saucepan sauté onions in butter over medium heat.
3. Stir in undiluted soup, milk, mushrooms, cream cheese, shredded cheddar and broccoli.
4. Heat to boil stir frequently and remove from heat.
5. Place half of the noodles in 13x7x2 inch baking dish.
6. Layer with half cream sauce, 1/2 cottage cheese, 1/2 diced chicken and 1/2 parmesan cheese.
7. Repeat layers.
8. Top w/ parsley and mozzarella.
9. Bake at 350°F (175°C) for 45 minutes.
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