| 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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