Farmhouse Chicken Lasagna

This is will become a family favorite in no time! The pepper and pimiento adds a dash of color and flavor, you'll be glad you kept them in the recipe! OR skip the pimiento and use red pepper instead!

• Ready In: 1 hr 30 mins
• Serves: 10
• Yields: 1 13x9 pan

Ingredients

• 3  tablespoons butter
• 1  large onion, chopped
• 1⁄2  of a large green pepper, chopped
• 8  ounces fresh mushrooms, sliced
• 1 (10 3/4ounce) can  cream of mushroom soup
• 1⁄3 cup milk
• 1 (2 ounce) jar pimientos, drained
• 1  teaspoon dried basil
• 3  cups  cooked chicken, chunks
• 8  ounces cheese, grated (Cheddar or Monterey Jack)
• 2  cups cottage cheese
• 3⁄4 cup parmesan cheese, grated (divided)
• 9  lasagna noodles, cooked & drained
• 2  teaspoons parsley

Directions

1. Preheat oven to 350; grease a 13x9 pan; set aside.
2. Melt butter in a HOT frying pan, then add onion and green pepper; saute until tender.
3. Add mushrooms, cook until tender; remove from heat.
4. Stir in soup, milk, pimientos, and basil; set aside.
5. In a separate bowl, combine chicken, cheeses, and 1/4-cup Parmesan.
6. FIRST LAYER: Divide the mushroom-sauce into four portions (in the frying pan); spread one portion in the prepared cake pan, cover with three noodles.
7. SECOND LAYER: Spoon HALF of the chicken mixture over the noodles and another fourth of the mushroom-sauce; cover with three noodles.
8. THIRD LAYER: Repeat of the second layer.
9. Sprinkle with parsley and remaining Parmesan.
10. Cover and bake for 30 minutes; uncover and bake another 15-20 minutes (hot & bubbly).
11. Let stand 15 minutes before cutting.