| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Main dish, Campbell’s |
9 |
Servings |
INGREDIENTS
| 8 |
oz |
Lasagne noodles |
| 1/2 |
c |
Onion, chopped |
| 1/2 |
|
Green pepper, chopped |
| 4 |
tb |
Butter |
| 1 |
|
Can cream of chicken soup |
| 1 |
c |
Mushrooms, sliced |
| 1/2 |
c |
Pimentos, chopped/drained |
| 1/3 |
c |
White wine |
| 1/2 |
ts |
Basil, crushed |
| 1 3/4 |
c |
Cottage cheese |
| 2 |
c |
Chicken, cooked and diced |
| 2 |
c |
Mild cheddar cheese, grated |
| 1/2 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Cook noodles in boiling, salted water according to package directions;
drain. Saute onion and bell pepper in butter until onion is clear and
tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the
noodles in a 9"x 13" baking dish; top with half the sauce, followed in
layers with half of the following: cottage cheese, chicken, cheddar and
Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese
and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses;
bake 2 minutes more.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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