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Categories:Viewed: 26 - Published at: 6 years ago
Ingredients
- 1 1/2 c. milk
- 1 can (10 3/4 oz.) condensed cream of chicken soup
- 12 uncooked lasagne noodles
- 2 c. cut up cooked chicken
- 1/3 c. grated Parmesan cheese
- 1/8 tsp. garlic powder
- 1 container (24 oz.) low-fat cottage cheese
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
Method
- Heat oven to 350°.
- Mix milk and soup.
- Spread 1/2 cup of the soup mixture in ungreased rectangular baking dish, 13 x 9 x 2-inches.
- Top with 4 uncooked noodles.
- Mix chicken, Parmesan cheese, garlic powder, cottage cheese and spinach.
- Spread half of the chicken mixture over noodles in dish; top with 1/2 cup of the soup mixture.
- Repeat with 4 uncooked noodles, remaining chicken mixture and 1/2 cup of the soup mixture.
- Top with remaining uncooked noodles and soup mixture.
- Cover with aluminum foil and bake about 1 hour or until noodles are tender.
- Uncover and let stand 15 minutes before cutting.
- Yields 8 servings.
