Lasagna is one of my favorite comfort foods....there are so many variations you can do, red sauce, white sauce, pink sauce....This recipe is a good way to use up some cooked chicken, shoot you could even use leftover turkey.......This recipe even allows you to use the infamous "Poultry Seasoning" which I seem to only use around Thanksgiving and usually end up buying fresh every year.....Anyway its easy to double and a recipe I like to make and take to new parents when they come home from the hospital....
Makes: 9x13 Pan
8oz Lasagna Noodles
1 Can Cream of Chicken Soup
3/4 C Chicken Broth
1/2 t Salt
1/2 t Poultry Seasoning
8oz Package Cream Cheese, softened
1 C Cottage Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1/3 C Onion, finely chopped
1/3 C Green Bell Pepper, finely chopped
1/4 C Fresh Parsley, finely chopped
3 C Cooked Chicken, shredded or chopped
Buttered Bread Crumbs
Cook Noodles according to package (8-9 Min). Rinse in Cold Water and set aside. Mix chicken soup, broth, salt and poultry seasoning in a sauce pan and heat over med-low heat (watch the soup it can stick to the bottom of the pan). In a bowl beat softened cream cheese and the cottage cheese together, add in the sour cream and mayo. Then stir in the onion, green pepper and parsley. Butter or spray a 9x13 pan and then layer 1/2 the noodles, 1/2 the Cottage Cheese mixture, 1/2 the Chicken and then pour 1/2 the soup mixture. Repeat layers and top with buttered bread crumbs. Bake at 350 degrees for 35-45 min, until bubbly and hot.....
Makes: 9x13 Pan
8oz Lasagna Noodles
1 Can Cream of Chicken Soup
3/4 C Chicken Broth
1/2 t Salt
1/2 t Poultry Seasoning
8oz Package Cream Cheese, softened
1 C Cottage Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1/3 C Onion, finely chopped
1/3 C Green Bell Pepper, finely chopped
1/4 C Fresh Parsley, finely chopped
3 C Cooked Chicken, shredded or chopped
Buttered Bread Crumbs
Cook Noodles according to package (8-9 Min). Rinse in Cold Water and set aside. Mix chicken soup, broth, salt and poultry seasoning in a sauce pan and heat over med-low heat (watch the soup it can stick to the bottom of the pan). In a bowl beat softened cream cheese and the cottage cheese together, add in the sour cream and mayo. Then stir in the onion, green pepper and parsley. Butter or spray a 9x13 pan and then layer 1/2 the noodles, 1/2 the Cottage Cheese mixture, 1/2 the Chicken and then pour 1/2 the soup mixture. Repeat layers and top with buttered bread crumbs. Bake at 350 degrees for 35-45 min, until bubbly and hot.....
3 comments:
very good..you made this for us when jade was born! i can't wait to try your lemon pasta recipe and pork chops...yummy!! love this site!
Spanish flavor substitute:
1 Tbl chili powder (at least) for poultry seasoning
3 to 4 medium to large green chili peppers seeded for bell peppers
cilantro for parsley
and a mexican cheese blend for the topping (I used a quesadilla blend and it worked well)Dad
Thanks Dad....Your modification sounds sooooo yummy!
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