Cream Cheese-Chicken Lasagna

(3)
  3 reviews
  • 30 min prep time
  • 1 hr 40 min total time
  • 14 ingredients
  • 8 servings

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

Directions

  1. 1 Cook lasagna noodles to desired doneness as directed on package. Drain.
  2. 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. 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. 4 In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight.
  5. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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