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Prep 40min
Total1hr50min
Servings8
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Ingredients
12
uncooked lasagna noodles (12 oz)
1
tablespoon butter or margarine
3/4
cup chopped green bell pepper
3/4
cup chopped onions (1 1/2 medium)
1/3
cup milk
2
cans (10 3/4 oz each) condensed cream of chicken soup
1/2
teaspoon dried basil leaves
1/4
teaspoon pepper
1
container (12 oz) small-curd cottage cheese
3
cups diced cooked chicken
2
cups shredded mozzarella cheese (8 oz)
1
cup shredded Cheddar cheese (4 oz)
1/2
cup grated Parmesan cheese
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Steps
1
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
3
Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
4
Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
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Ricotta cheese can be substituted for the cottage cheese.
If you don't want to cook chicken for this recipe, your supermarket offers these options: deli roasted chicken, frozen diced precooked chicken and canned chicken breast chunks.
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