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lasagna noodle chicken breast cream of chicken soup sour cream cottage cheese mushrooms colby-Monterey onion olive oil garlic Italian seasoning parsley egg Parmesan cheese
Viewed: 96 - Published at: 10 years agoIngredients
- 1 lb lasagna noodle, cooked to directions
- 1 lb boneless skinless chicken breast, cut into small chunks
- 1 (10 ounce) can cream of chicken soup
- 1 (16 ounce) container sour cream
- 1 (16 ounce) container cottage cheese
- 1 (8 ounce) container mushrooms, sliced
- 3 cups colby-monterey jack cheese, shredded
- 1 onion, chopped real fine
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon italian seasoning
- 1 tablespoon parsley
- 1 egg, beaten
- 13 cup parmesan cheese
Method
- Preheat oven to 350.
- Spray pan with Pam.
- In frypan heat oil.
- Add garlic and onion and cook until onion is tender.
- Add chicken, parsley and italian seasoning.
- Cook until chicken is done.
- Mix cottage cheese, parmesan cheese, egg and mushroom in bowl.
- In saucepan, combine soup and sour cream over low heat.
- Mix well.
- If too thick add a little milk.
- In baking pan, spread 2 spoonfuls of soup mixture on bottom of pan.
- Place 3 noodles on top.
- Spread 1/3 chicken over noodles.
- Spread 1/2 cottage cheese mixture over chicken.
- Spread 1/3 of soup mixture over cottage cheese.
- Sprinkle 1 cup cheese over top.
- Repeat layer one more time.
- On third layer: Place 3 noodles on top.
- Spread remaining chicken and then remaining soup mixture.
- Sprinkle remaining cheese over top.
- Bake 30-40 minutes.
