Chicken Lasagna

Submitted by SweetDivaMJ

"We enjoy this different, creamy lasagna from my Best of Country Cooking Cookbook collection. With it's lighter ingredients, it makes a lovely and healthy meal. I like to serve it with fresh, steamed broccoli - my DD's favorite green veggie."

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 12

ingredients

• 1 medium onion, chopped
• 1⁄2 cup chopped green pepper
• 3 tablespoons butter, melted
• 6 ounces fresh mushrooms, sliced
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1⁄3 cup nonfat milk
• 1 (2 ounce) jar diced pimentos, drained
• 1⁄2 teaspoon dried basil
• 2 1⁄2 cups cubed cooked chicken
• 8 ounces reduced-fat American cheese, cubed
• 1 1⁄2 cups cream-style fat-free cottage cheese
• 1⁄2 cup grated parmesan cheese, divided
• 9 lasagna noodles, cooked and drained
• 2 teaspoons minced fresh parsley

directions

1. In a saucepan, saute onion and green pepper in butter until tender.
2. Add mushrooms; cook until tender.
3. Remove from the heat; stir in soup, milk, pimientos and basil.
4. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
5. Spread a fourth of the mushroom sauce in a 13-in. x 9-in. x 2" baking dish coated with nonstick cooking spray.
6. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce.
7. Sprinkle with parsley and remaining Parmesan.
8. Cover and bake at 350 for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
9. Let stand for 15 minutes before cutting. Yield: 12 servings.