Ingredients: |
Ingredients: 12 uncooked lasagna noodles 2 pkg. cream cheese, softened 1 C. Cottage Cheese 2 cans condensed cream of mushroon soup 1 (12oz.) jar diced pimentos, drained 1/2 C. Milk 1/2 tsp. dried Italian Seasoning 1/4 tsp. minced garlic 1/3 C. Finely chopped onion 1/3 C. Finely chopped green pepper 3 C. chopped or shredded cooked chicken 8 oz. (2 C.) shredded mozzarella cheese TOPPING: 1 T. Butter, melted 3/4 C. Progresso Italian Style Bread Crumbs
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Directions: |
Directions:1. Cook lasagna noodles to desired time as directed on pkg. Drain 2. Combine cream cheese, cottage cheese, beat well. Add soup, pimentos, milk, italian seasoning, and garlic; mix well. stir in onion, and green pepper. 3. Spoon 1/3 of cottage cheese mix evfenly into ungreased 13x9 pan. Stir chicken into remaining cheese mix. Top cottage cheese mix in dish with 4 cooked noodles, half of the chicken mix, and 1 C. of mozzarella cheese. Repeat with 4 noodles, remaining 1/2 of chicken mix, and remaining 1 C. mozzarella cheese. Top with remaining 4 noodles. 4. In small bowl, combine topping; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight. 5. Heat oven to 350º. Bake casserole, covered, for 40 minutes. Uncover; bake an additional 10 to 15 minutes, or topping is golden brown. Let stand 10 to 15 minutes before serving. Cut into squares to serve. |