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Tuesday, August 23, 2016

Chicken Lasagna I

Ingredients

  • Servings: 8
  • 18 lasagna noodles
  • 1 1/2 cups cottage cheese, creamed
  • 3 cups diced, cooked chicken meat
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1 1/2 cups sliced mushrooms
  • 4 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/3 cup milk

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • in a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. add chicken soup and milk; cook until smooth.
  • in a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. alternate until gone. bake in a preheated oven for 45 minutes.

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