Cream Cheese Chicken Lasagna

A great alternative to the traditional tomato sauce and red meat lasagnas we all know and love.

• Ready In: 1 hr 5 mins
• Serves: 8-10

Ingredients

• LASAGNA

• 12  uncooked  lasagna noodles
• 2 (3 ounce) packages cream cheese
• 1  cup cottage cheese
• 2 (10 1/2ounce) cans  condensed cream of mushroom soup
• 1⁄2 cup mushroom
• 1⁄2 cup milk
• 1  teaspoon  Italian spices
• 1⁄4 teaspoon garlic
• 1⁄3 cup onion
• 1⁄3 cup green bell pepper
• 3  cups  shredded cooked chicken, breast. crock pot chicken works best keep it simple
• 2  cups  shredded mozzarella cheese

• TOPPING

• 1  tablespoon butter (melted)
• 3⁄4 cup  Italian style breadcrumbs

Directions

1. Cook lasagna noodles to desired doneness as directed by package; drain. Preheat oven to 350°F.
2. Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Finely chop green bell peppers, onion and mushroom, mince garlic.
3. Add soup, mushrooms, milk, Italian seasoning and garlic; mix well.
4. Stir in onion and green bell pepper. Add salt and pepper to taste.
5. Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9 glass baking dish.
6. Stir chicken into remaining mixture. Top mixture in dish with 4 noodles, half of the chicken mixture, and 1 cup mozzerella cheese. (Repeat.) Top with remaining 4 noodles.
7. TOPPING:
8. In small bowl combine topping mixture, mix well. Sprinkle over top of casserole. Cover with foil.
9. Bake immediately or refrigerate over night.
10. LASAGNA:
11. Bake casserole, covered, for 40 minutes Uncover and bake an additional 10 - 15 mins or until topping is golden brown.
12. Let stand before serving.