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  • Cream Cheese Chicken Lasagna

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    Cream Cheese Chicken Lasagna
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 9 x Lasagna noodles
    • 1 c. Low-fat cottage cheese
    • 1 ct (6-oz) reduced-fat cream cheese, softened
    • 2 can (10 3/4-oz) reduced-fat cream of mushroom soup
    • 2/3 c. Skim lowfat milk
    • 1/4 tsp Garlic salt
    • 1/2 tsp Poultry seasoning
    • 1 can (4-oz) sliced ripe olives
    • 1/3 c. Minced onion
    • 1/3 c. Minced green bell pepper
    • 3 c. Minced cooked chicken
    • 2 c. Fine, dry breadcrumbs
    • 1/2 c. (2 ounces) shredded sharp Cheddar cheese

    Directions

    1. Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add in soup and next 6 ingredients. Spread 1/2 c. of cheese mix in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mix in pan; repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake at 350 degrees for 30 min; uncover and bake an additional 15 min.
    2. Yield: 6 servings.

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