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Cream Cheese Chicken Lasagna Recipe

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This recipe for Cream Cheese Chicken Lasagna, by , is from The Craigmiles/Glowczwski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Craigmiles

Category:
Category:

Ingredients:  
Ingredients:  
12 lasagna noodles, uncooked
olive oil
2 (3 oz.) pkg. cream cheese, softened
1 c. cottage cheese
2 cans (10 oz.) cans cream of mushroom soup
1 jar (2oz.) diced pimientos, drained
c. milk
t. + dry Italian seasoning
t. garlic, minced
⅓ c. onion, chopped
⅓ c. green bell pepper, chopped
3 c. chicken, cooked and shredded
8 oz. (2 c.) shredded mozzarella cheese
Topping: Progresso Italian Style Bread Crumbs

Directions:
Directions:
Cook lasagna noodles to desired doneness as according to directions on package. Drain and toss lightly with olive oil. Set aside. Heat oven to 350 F. Meanwhile, in a large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning, and garlic; mix well. Stir in onion and bell pepper. Spoon ⅓ of the cottage cheese mixture into ungreased 13x9-inch glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup f mozzarella cheese. Repeat layering with remaining noodles and chicken mixture. Sprinkle bread crumbs on top of casserole. Bake for covered for 40 minutes. Uncover; bake an additional 10-15 minutes or until crumb topping is golden brown.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is one of Macey & Zac's favorites.

 

 

 

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