3 T butter
¼ lbs fresh mushrooms
½ c onion
½ c green pepper
1 c cream of chicken soup
½ c milk
½ tsp basil
8 lasagna noodles cooked and drained
16 oz small curd cottage cheese
3-4 c cooked cubed chicken
2 c shredded cheddar cheese
½ c parmesan cheese
Saute mushrooms, onions and green pepper in butter for 5 minutes. Stir in soup, milk and basil. Arrange 4 noodles in pan. Top with half of the sauce, half of cottage cheese, cheese and half the chicken. Repeat layers. Bake 350 for 45 minutes.
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