Chicken Lasagna (Savory Traditions)
1 (8-ounce) package lasagna noodles
1 pound boneless skinless chicken breast, diced
2 teaspoons Italian seasoning
1 teaspoon black pepper
1 teaspoon olive oil
2 tablespoons butter
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
2 cloves garlic, minced
1 can cream of chicken soup
2/3 cup milk
2 tablespoons minced parsley
1 (16-ounce) container low-fat cottage cheese
1 (8-ounce) package low-fat cream cheese, at room temperature
8 ounces sliced mushrooms
12 ounces shredded Cheddar cheese
1/4 cup grated Parmesan cheese
Preheat the oven to 350 degrees Fahrenheit.
Cook the lasagna noodles according to package directions, and set aside.
In a large skillet, combine the chicken, Italian seasoning, black pepper, and olive oil. Cook over medium heat until lightly browned, and set aside.
In a large skillet, melt the butter over medium heat. Saute the onion, green and red peppers, and garlic until tender.
Stir in the cream of chicken soup, milk, and parsley. Cook until the sauce thickens slightly, and remove from heat.
In a medium bowl, mix together the cottage cheese and cream cheese until they reach a uniform texture.
In a 13” x 9” baking dish, spread just enough sauce to lightly cover the bottom.
Layer in the dish as follows:
1 layer of noodles,
1/3 of the cottage cheese / cream cheese mixture,
1/3 of the chicken,
1/3 of the remaining sauce,
1/3 of the mushrooms,
and 1/3 of the Cheddar cheese.
Repeat this order twice more, and sprinkle the top of the casserole with Parmesan cheese.
Bake the lasagna for 50-60 minutes, and serve.