Cream cheese-chicken lasagna

1 Servings

Ingredients

Quantity Ingredient
9 Lasagna noodles
1 cup Low-fat cottage cheese
1 Container (6-ounce) reduced-fat cream cheese, softened
2 cans (10 3/4-ounce) reduced-fat cream of mushroom soup
⅔ cup Skim milk
¼ teaspoon Garlic salt
½ teaspoon Poultry seasoning
1 can (4-ounce) sliced ripe olives
⅓ cup Chopped onion
⅓ cup Chopped green bell pepper
3 cups Chopped cooked chicken
2 cups Fine, dry breadcrumbs
½ cup (2 ounces) shredded sharp Cheddar cheese

Directions

Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients. Spread ½ cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes. Yield: 6 servings.

Posted to EAT-L Digest 13 Feb 97 by Janine Vandenberg <jvandenb@...> on Feb 14, 1997.

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