Chicken Lasagne

Martha Aschim, Marinette, WI

8 oz. lasagna noodles
1 can cream of mushroom soup
2/3 c. milk
1 tsp. seasoning salt
1 tsp. poultry seasoning or sage
1 (8 oz pkg.) softened cream cheese
1 c. cottage cheese
1/3 c. stuffed green olives
1/3 c. chopped onions
1/3 c. chopped green peppers
1/ c. parsley (dry or fresh)
5 c. cooked, cubed chicken meat
1 c. crunchy bread crumbs

Cook noodles. Mix soup, milk, salt, and seasonings together and heat . Beat cheeses together. Stir in rest of ingredients.

Place 3 noodles in greased 9x13" pan. Spread 1/3 cheese, 1/3 chicken, 1/3 soup mixture. Repeat two more times. Top with crumbs. Bake 375°F for 30 minutes. Let sit a few minutes before cutting.

Can be made ahead and refrigerated.

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