Ingredients:
- 12 uncooked lasagna noodles
- 1 tablespoon butter or margarine
- 1/3 cup milk
- 2 cans condensed cream of chicken soup
- 1/2 teaspoon dried basil leaves
- 1 container of small-curd cottage cheese
- 3 cups diced cooked chicken
- 2 cups shredded mozzarella cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese
Directions
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Stir in milk, soup, basil.
- Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
- Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
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