Chicken Pot Pie Lasagna

Submitted by Doing it Right

"I have not tried this recipe, but I'm posting for ease, since it is on my menu for the next two weeks. This is another recipe from Joanna Lund. Her recipes fit perfectly into the diet program I use. I can't wait to try this. Prep times will be an estimate. Per generous portion is only 285 calories. Diabetic Exchange are: 2 Protein, 1 1/2 Starch and 1 Vegetable."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 6

ingredients

• 304.75 g can Healthy Request cream of chicken soup
• 157.80 ml nonfat dry milk powder
• 118.29 ml water
• 4.92 ml dried parsley flakes
• 295.73 ml carrots, shredded
• 59.14 ml onion, finely diced
• 236.59 ml celery, finely chopped
• 118.29 ml sliced mushrooms, drained (one 2.5 ounce jar)
• 709.77 ml noodles, rinsed and drained (hot)
• 236.59 ml cooked chicken breast, diced (5 ounces)
• 236.59 ml fat-free cottage cheese
• 59.14 ml fat-free parmesan cheese, grated (3/4 ounce)
• 177.44 ml reduced-fat mozzarella cheese, shredded (3 ounces)

directions

1. Preheat oven to 350 degrees.
2. Spray an 8-by-12-inch baking dish with cooking spray.
3. In a medium saucepan sprayed with cooking spray, combine chicken soup, dry milk powder and water.
4. Stir in parsley flakes, carrots, onion, celery and mushrooms.
5. Cook over medium heat for about 5 minutes or until mixture is heated through, stirring often.
6. Remove from heat.
7. Arrange half of noodles in prepared baking dish.
8. Sprinkle half of chicken over noodles.
9. Spoon half of sauce mixture of chicken.
10. In a small bowl, combine cottage cheese and Parmesan cheese.
11. Spread cottage cheese mixture evenly over sauce.
12. Repeat layers.
13. Sprinkle mozzarella cheese evenly over top.
14. Bake for 40-45 minutes.
15. Place baking dish on a wire rack and let set for 5 minutes.
16. Divide into 6 servings.