Ingredients:
12 dry lasagna noodles
2 (3 ounce) packages cream cheese, softened
1 cup cottage cheese
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (2 ounce) jars diced pimentos, drained
1/2 cup milk
1/2 teaspoon dried Italian seasoning
1/4 teaspoon of minced garlic
1/3 cup of finely chopped onions
1/3 cup of finely chopped bell peppers
3 cups cooked chicken ( chopped or shredded)
2 cups mozzarella cheese
1 tablespoon butter, melted
3/4 cup Italian style breadcrumbs
Directions:
Cook the lasagna noodles to desired doneness as directed on the package; drain.
Meanwhile, in 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 cottage cheese mixture evenly into ungreased 13 x 9-inch baking dish.
Top with 4 of the cooked noodles,.
Meanwhile stir the chicken into the remaining cottage cheese mixture.
Take half to the mixture and spread on top of noodles and 1 cup of mozzarella cheese; repeat with 4 more noodles, the other half of mixture, and remaining 1 cup of mozzarella cheese; top with the remaining 4 noodles.
In small bowl, combine topping ingredients; mix well and sprinkle over the top of the casserole.
Cover with foil.
Bake in preheated oven 350 F for 40 minutes.
Uncover, bake an additional 10 minutes, or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.