Farmhouse Chicken Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is will become a family favorite in no time! The pepper and pimiento adds a dash of color and flavor, you'll be glad you kept them in the recipe! OR skip the pimiento and use red pepper instead! Ingredients:
3 tablespoons butter |
1 large onion, chopped |
1/2 of a large green pepper, chopped |
8 ounces fresh mushrooms, sliced |
1 (10 3/4 ounce) can cream of mushroom soup |
1/3 cup milk |
1 (2 ounce) jar pimientos, drained |
1 teaspoon dried basil |
3 cups cooked chicken, chunks |
8 ounces cheese, grated (cheddar or monterey jack) |
2 cups cottage cheese |
3/4 cup parmesan cheese, grated (divided) |
9 lasagna noodles, cooked & drained |
2 teaspoons parsley |
Directions:
1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. Melt butter in a HOT frying pan, then add onion and green pepper; saute until tender.
3. Add mushrooms, cook until tender; remove from heat.
4. Stir in soup, milk, pimientos, and basil; set aside.
5. In a separate bowl, combine chicken, cheeses, and 1/4-cup Parmesan.
6. FIRST LAYER: Divide the mushroom-sauce into four portions (in the frying pan); spread one portion in the prepared cake pan, cover with three noodles.
7. SECOND LAYER: Spoon HALF of the chicken mixture over the noodles and another fourth of the mushroom-sauce; cover with three noodles.
8. THIRD LAYER: Repeat of the second layer.
9. Sprinkle with parsley and remaining Parmesan.
10. Cover and bake for 30 minutes; uncover and bake another 15-20 minutes (hot & bubbly).
11. Let stand 15 minutes before cutting.
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