Cream Cheese-Chicken Lasagne 10/00 #538

Categories:
casserole, Italian, poultry, ToTryAgain

6 lasagna noodles; cooked
1 3 oz. cream cheese
1/2 cup cottage cheese
1 10 3/4 oz. condensed cream of mushroom soup
1/2 2 oz. jar pimientos; drained
1/4 cup milk
1/4 teaspoon Italian seasoning
1 garlic clove minced
3 tablespoon finely chopped onion
3 tablespoon finely chopped green bell pepper
1 1/2 cup cooked chicken; chopped or shredded
4 oz mozzarella cheese; shredded
TOPPING
2 tablespoon butter; melted
1/2 cup Italian style bread crums

In a large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, italian seasoning and garlic. Mix well. Stir in onion and bell pepper. Spoon 1/3 of the cottage cheese mixture evenly into a 8X8 inch glass baking dish. Stir chicken into remaining cotttage cheese mixture. Top cottage cheese mixture in baking dish with some cooked noodles, half of the chicken mixture and 1/2 of the Mozzarella cheese. Repeat with more noodles, remaining half of the chicken mixture and remaining Mozzarella cheese. Top with more noodles. Combine topping ingredients and sprinkle over top of casserole. Cover with foil. Bake immediatley or refigerate overnight. Bake at 350, covered for 40 minutes. Uncover; bake an additional 10 to 15 minutes or until topping is golden brown. Let stand 10 to 15 minutes before serving. Cut into squares to serve.

Contributor: Home Cooking

Yield: 4 servings