Three Cheese Chicken Bake

Recipe Ingredients

8 oz	227g	Lasagna noodles
1/2 cup	31g / 1.1oz	Onions - chopped
1/2 cup	73g / 2.6oz	Bell peppers - chopped
10 1/2 oz	298g	Soup - cream of chicken
4 oz	113g	Mushrooms
1/2 cup	73g / 2.6oz	Pimientos - chopped
1/2 teaspoon	2.5ml	Basil leaves
1 1/2 cups	219g / 7.7oz	Cheese - cottage
2 cups	125g / 4.4oz	Chicken - cooked
1/2 cup	73g / 2.6oz	Cheese - parmesan, grated

Recipe Instructions

For low-fat result, use skim milk, low fat cottage cheese, and Campbell's Special Request cream of mushroom soup. Turkey may be substituted for chicken.

Preheat oven to 350. Cube chicken. Cook noodles for about 10 minutes in spaghetti blancher or large pot. Combine onions and pepper in small amount of water in saucepan and cook until onion is tender.

Drain, then add soup, mushrooms, pimiento, milk, and basil. Layer HALF of soup mixture, half of cottage cheese, half of chicken, and half of parmesan in casserole. Repeat layers. Cover and bake for 30 minutes.

Sylvia's comments: don't ask me why this is a "three cheese" bake when there are only two types of cheese. I skipped the onion and bell pepper and substituted chopped green olives for the pimiento. I also used three-color rotini (which I had) for the lasagna noodles I didn't have.

Came out great. Definitely a keeper.

Cookbook and PlanoNet Lowfat and Luscious echoes

Source:
Gourmet Recipes for Diabetics, Prince (1983)

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