| 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 | cn | (10 3/4-ounce) reduced-fat cream of mushroom soup |
| 2/3 | c | Skim milk |
| 1/4 | ts | Garlic salt |
| 1/2 | ts | Poultry seasoning |
| 1 | cn | (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 by Janine Vandenberg <jvandenb@KENT.NET> on Feb 14, 1997.
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