Chicken Lasagna

For people who cannot eat red meat try this.

Ingredients

• 1 medium onion, chopped
• 1/2 cup of chopped green peppers
• 3 Tbsp. of butter or margarine, melted
Advertisement


• 6 oz. of fresh mushrooms, sliced
• 1 can (10 3/4 ounces) condensed reduced-fat, reduced sodium cream of mushroom soup, undiluted
• 1/2 cup of fat free milk
• 1 jar (2 ounces) diced pimentos drained
• 1/2 tsp. dried basil
• 2 1/2 cups of cubed cooked chicken
• 8 oz. reduced fat process American cheese, cubed
• 1 1/2 cups of fat free cream style cottage cheese
• 1/2 cup of grated Parmesan cheese divided
• 9 lasagna noodles, cooked and drained
• 2 tsp. minced fresh parsley

Directions

In a saucepan, saute onion and green peppers in butter until tender. Add mushrooms; cook until tender. Remove from heat; stir in soup, milk, pimentos and basil.

In a bowl, combine the chicken, American cheese, cottage cheeese and 1/4 cup of Parmesan cheese.

Spread a fourth of the mushroom sauce in a 13x9x2 inch dish coated with nonstick cooking spray. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce. Sprinkle with parsley and remaining Parmesan. Cover and bake at 350 degrees F for 30 minutes. Uncover bake 15 to 20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

Freezes well also. Very good for potluck suppers.

Source: A friend Francoise.

By Raymonde from North Bay, Ontario