Cream Cheese Chicken Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Chicken casserole with both cream cheese and cottage cheese. Ingredients:
12 dry lasagna noodles |
2 (3 ounce) packages cream cheese, softened |
1 cup cottage cheese |
2 (10 3/4 ounce) cans condensed cream of mushroom soup |
1 (2 ounce) jar diced pimentos, drained |
1/2 cup milk |
1/2 teaspoon dried italian seasoning |
1/4 teaspoon of minced garlic |
1/3 cup of finely chopped onion |
1/3 cup of finely chopped bell pepper |
3 cups cooked chicken (chopped or shredded) |
2 cups mozzarella cheese |
1 tablespoon butter, melted |
3/4 cup italian style breadcrumbs |
Directions:
1. Cook the lasagna noodles to desired doneness as directed on the package; drain.
2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well.
3. Add soup, pimientos, milk, Italian seasoning, and garlic; mix well.
4. Stir in onion and bell pepper.
5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13 x 9-inch baking dish.
6. Top with 4 of the cooked noodles,.
7. Meanwhile stir the chicken into the remaining cottage cheese mixture.
8. Take half to the mixture and spread on top of noodles and 1 cup of mozzarella cheese; repeat with 4 more noodles, the other half of mixture, and remaining 1 cup of mozzarella cheese; top with the remaining 4 noodles.
9. In small bowl, combine topping ingredients; mix well and sprinkle over the top of the casserole.
10. Cover with foil.
11. Bake in preheated oven 350°F for 40 minutes.
12. Uncover, bake an additional 10 minutes, or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving.
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