Chicken Pot Pie Lasagna
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 (10 3/4 ounce) can Healthy Request cream of chicken soup
- 2⁄3 cup nonfat dry milk powder
- 1⁄2 cup water
- 1 teaspoon dried parsley flakes
- 1 1⁄4 cups carrots, shredded
- 1⁄4 cup onion, finely diced
- 1 cup celery, finely chopped
- 1⁄2 cup sliced mushrooms, drained (one 2.5 ounce jar)
- 3 cups noodles, rinsed and drained (hot)
- 1 cup cooked chicken breast, diced (5 ounces)
- 1 cup fat-free cottage cheese
- 1⁄4 cup fat-free parmesan cheese, grated (3/4 ounce)
- 3⁄4 cup reduced-fat mozzarella cheese, shredded (3 ounces)
directions
- Preheat oven to 350 degrees.
- Spray an 8-by-12-inch baking dish with cooking spray.
- In a medium saucepan sprayed with cooking spray, combine chicken soup, dry milk powder and water.
- Stir in parsley flakes, carrots, onion, celery and mushrooms.
- Cook over medium heat for about 5 minutes or until mixture is heated through, stirring often.
- Remove from heat.
- Arrange half of noodles in prepared baking dish.
- Sprinkle half of chicken over noodles.
- Spoon half of sauce mixture of chicken.
- In a small bowl, combine cottage cheese and Parmesan cheese.
- Spread cottage cheese mixture evenly over sauce.
- Repeat layers.
- Sprinkle mozzarella cheese evenly over top.
- Bake for 40-45 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Divide into 6 servings.
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RECIPE SUBMITTED BY
Doing it Right
Kalamazoo, 0