CHICKEN LASAGNE
8 oz. lasagna noodles
1 can cream of
mushroom soup 2/3 c. milk
1/2 tsp. salt
1/2 tsp. poultry
seasoning
8 oz. cream cheese,
softened
1 c. cream style
cottage cheese 1/3 c. chopped onion
1/4 c. minced parsley
3 c. diced cooked
chicken
1
1/2 c. soft bread crumbs, buttered 1/3 c. stuffed sliced olives
Cook noodles until tender, drain and rinse. Mix soup,
milk, salt and poultry seasoning in a saucepan and heat. Beat cheeses together;
then mix in olives, onions and parsley. Place 1/2 in noodles in a buttered 9 x
13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup
mixture and 1/2 the chicken. Repeat layers. Top with crumbs. Bake at 375
degrees for 30 minutes. Let stand 10 minutes before serving. Serves 6-8.
Freezes well.
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