Chicken Lasagna

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 3 tablespoons butter, melted
• 6 ounces fresh mushrooms, sliced
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/3 cup nonfat milk
• 1 (2 ounce) jar diced pimentos, drained
• 1/2 teaspoon dried basil
• 2 1/2 cups cubed cooked chicken
• 8 ounces reduced-fat american cheese, cubed
• 1 1/2 cups cream-style fat-free cottage cheese
• 1/2 cup grated parmesan cheese, divided
• 9 lasagna noodles, cooked and drained
• 2 teaspoons minced fresh parsley

Recipe

• 1 in a saucepan, saute onion and green pepper in butter until tender.
• 2 add mushrooms; cook until tender.
• 3 remove from the heat; stir in soup, milk, pimientos and basil.
• 4 in a bowl, combine the chicken, american cheese, cottage cheese and 1/4 cup parmesan cheese.
• 5 spread a fourth of the mushroom sauce in a 13-in. x 9-in. x 2" baking dish coated with nonstick cooking spray.
• 6 top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. repeat layers of noodles, chicken and mushroom sauce.
• 7 sprinkle with parsley and remaining parmesan.
• 8 cover and bake at 350 for 30 minutes. uncover; bake 15-20 minutes longer or until hot and bubbly.
• 9 let stand for 15 minutes before cutting. yield: 12 servings.