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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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After making my chicken enchiladas, I tried to find a way to make it into a lasagna by making a few adjustments. It is so good and creamy and a change from the ordinary lasagna. This can be made lowfat. The one hour cooking time includes cooking noodles, chicken, soup mixture and baking lasagna. Ingredients:
1 lb lasagna noodle, cooked to directions |
1 lb boneless skinless chicken breast, cut into small chunks |
1 (10 ounce) can cream of chicken soup |
1 (16 ounce) container sour cream |
1 (16 ounce) container cottage cheese |
1 (8 ounce) container mushrooms, sliced |
3 cups colby-monterey jack cheese, shredded |
1 onion, chopped real fine |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 tablespoon italian seasoning |
1 tablespoon parsley |
1 egg, beaten |
1/3 cup parmesan cheese |
Directions:
1. Preheat oven to 350. Spray pan with Pam.
2. In frypan heat oil. Add garlic and onion and cook until onion is tender.
3. Add chicken, parsley and italian seasoning.
4. Cook until chicken is done.
5. Mix cottage cheese, parmesan cheese, egg and mushroom in bowl.
6. In saucepan, combine soup and sour cream over low heat. Mix well. If too thick add a little milk.
7. In baking pan, spread 2 spoonfuls of soup mixture on bottom of pan.
8. Place 3 noodles on top.
9. Spread 1/3 chicken over noodles.
10. Spread 1/2 cottage cheese mixture over chicken.
11. Spread 1/3 of soup mixture over cottage cheese.
12. Sprinkle 1 cup cheese over top.
13. Repeat layer one more time.
14. On third layer: Place 3 noodles on top. Spread remaining chicken and then remaining soup mixture. Sprinkle remaining cheese over top.
15. Bake 30-40 minutes.
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