|
Categories
Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes
Free Newsletter
Get the Chef's top picks right in your inbox!
Ask The Chef
Can't find the recipe your looking for? Have a cooking or food preperation question? No problem.
Ask The Chef!
Our Friends
|
|
Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Sauce: 3 tbsp. butter 1/2 cup chopped onion 1/2 cup chopped green bell pepper 4 ounces sliced fresh mushroom or one 3 ounce can sliced mushrooms, drained 10 1/2 ounce can cream of mushroom soup 1/3 cup milk 1/4 cup canned diced pimiento, drained 1/2 tsp. crumbled dry basil
Lasagna: 8 ounces lasagna noodles, cooked in boiling, lightly salted water and drained 1 recipe sauce from above, divided 1 1/2 cups cottage cheese, drained 3 cups cooked, diced chicken 2 cups shredded Cheddar cheese 1/2 cup grated Parmesan cheese
Directions
For Sauce: Melt butter in a large skillet over medium heat. Add onion, bell pepper and mushrooms and cook until softened, stirring occasionally. Stir in soup, milk, pimiento and basil and heat to a simmer, stirring occasionally.
For Lasagna: Preheat oven to 375 degrees. Lightly butter a 9x13 inch casserole dish. Lay half of the lasagna noodles in the bottom of the prepared dish. Spoon half of the sauce over noodles. Top sauce with half of the cottage cheese, half of the chicken, half of the Cheddar and half of the Parmesan. Repeat layering with remaining ingredients. Bake lasagna about 30 minutes until browned and bubbly. Let stand 5 to 10 minutes before slicing and serving.
Serves 8.
Related Recipes
View/Post Comments (0) Add To MyRecipeBox Send to a Friend
|
|