Ingredients:
4 cups diced cooked chicken breasts
6 -8 cooked lasagna noodles
1 1/2 cups cottage cheese
2 cups grated cheddar cheese
1/2 cup grated parmesan cheese
3 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped green peppers
1 tablespoon flour
1/2 cup chicken broth
2 (10 1/2 ounce) cans cream of chicken soup
1/3 cup milk
1/4 cup pimientos
1/2 teaspoon basil
2 (4 ounce) cans sliced mushrooms
1/4 cup white wine
Directions:
Mix all ingredients for Mushroom sauce in a pan on the stove. Heat to medium.
When warm, add chicken cubes to sauce and let simmer while noodles cook.
Cook Lasagne noodles according to package directions.
Grease a 9×13 pan. Put 1 layer cooked noodles on the bottom of the pan.
On top of noodles, spread half of mushroom/chicken sauce.
Next, sprinkle with 3/4 C cottage cheese, 1 C cheddar, 1/4 C parmesan.
Repeat layers, (noodles, sauce, cheeses) ending with parmesan on top.
Bake at 350 for 45 minutes. If made the day before, bring out of fridge 1 hour early to warm to room temperature.
Let rest for 15 minutes after baking to solidify.
Servings: 10-12
Time preparation: 20 min.
Time total: 80 min.