Cream Cheese-Chicken Lasagna

Enjoy this cheesy lasagna made using noodles, vegetables and cooked chicken with Progresso® Italian Style Bread Crumbs topping – perfect for Italian-style dinner.

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  • prep time 30 min
  • total time 1 hr 40 min
  • ingredients 14
  • servings 8
 

Ingredients

Lasagna

12
uncooked lasagna noodles
2
(3-oz.) pkg. cream cheese, softened
1
cup cottage cheese
2
(10 3/4-oz.) cans condensed cream of mushroom soup
1
(2-oz.) jar diced pimientos, drained
1/2
cup milk
1/2
teaspoon dried Italian seasoning
1/4
teaspoon minced garlic
1/3
cup finely chopped onion
1/3
cup finely chopped green bell pepper
3
cups chopped or shredded cooked chicken
8
oz. (2 cups) shredded mozzarella cheese

Topping

1
tablespoon butter, melted
3/4
cup Progresso™ Italian Style Bread Crumbs

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning and garlic; mix well. Stir in onion and bell pepper.
  • 3 Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of chicken mixture and remaining 1 cup mozzarella cheese. Top with remaining 4 noodles.
  • 4 In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight.
  • 5 Heat oven to 350°F. Bake casserole, covered, for 40 minutes. Uncover; bake an additional 10 to 15 minutes or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving. Cut into squares to serve.
  • 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
  • 2 Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning and garlic; mix well. Stir in onion and bell pepper.
  • 3 Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of chicken mixture and remaining 1 cup mozzarella cheese. Top with remaining 4 noodles.
  • 4 In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight.
  • 5 Heat oven to 350°F. Bake casserole, covered, for 40 minutes. Uncover; bake an additional 10 to 15 minutes or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving. Cut into squares to serve.

EXPERT TIPS

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Expert Tips

Pimientos are the familiar stuffing for green olives. A large, heart-shaped sweet red pepper, the pimiento is sweeter and more aromatic than the bell pepper. Pimientos are also dried and ground into paprika. Look for jars of pimiento in the pickle section of the grocery store.

Leftover cooked turkey can be substituted for the chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
),
Cholesterol
95mg
95%;
Sodium
1090mg
1090%;
Total Carbohydrate
41g
41%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
36g
36%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
15%;
Calcium
30%;
Iron
20%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 4 Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.