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Thomas Watson

Cream Cheese-chicken Lasagna

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CATEGORY CUISINE TAG YIELD
Dairy, Meats American American, Casseroles 1 Servings

INGREDIENTS

9 Lasagna noodles
1 c Low-fat cottage cheese
1 Container, 6-ounce
reduced-fat cream cheese
softened
2 10 3/4-ounce reduced-fat
cream of mushroom soup
2/3 c Skim milk
1/4 t Garlic salt
1/2 t Poultry seasoning
1 4-ounce sliced ripe olives
1/3 c Chopped onion
1/3 c Chopped green bell pepper
3 c Chopped cooked chicken
2 c Fine, dry breadcrumbs
1/2 c 2 ounces shredded sharp
Cheddar cheese

INSTRUCTIONS

Cook noodles according to package directions; drain, and set aside.
Combine cottage cheese and cream cheese, stirring well; add soup and
next 6 ingredients. Spread 1/2 cup of cheese mixture in bottom of a
13- x 9- x 2-inch baking pan. Layer one-third of the noodles,  chicken,
and cheese mixture in pan; repeat layers twice. Sprinkle  with
breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake  at 350
degrees for 30 minutes; uncover and bake an additional 15  minutes.
Yield: 6 servings.  Posted to EAT-L Digest 13 Feb 97 on Feb 14, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3596
Calories From Fat: 855
Total Fat: 96.5g
Cholesterol: 144.4mg
Sodium: 11365.1mg
Potassium: 3144mg
Carbohydrates: 484.5g
Fiber: 27.2g
Sugar: 48g
Protein: 187g


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