CHICKEN LASAGNE
Instructions:
- 8 oz. lasagna noodles
- 1 can cream of mushroom soup
- 2/3 c. milk
- 1/2 tsp. salt
- 1/2 tsp. poultry seasoning
- 8 oz. cream cheese, softened
- 1 c. cream style cottage cheese
- 1/3 c. chopped onion
- 1/4 c. minced parsley
- 3 c. diced cooked chicken
- 1 1/2 c. soft bread crumbs, buttered
- 1/3 c. stuffed sliced olives
- Cook noodles until tender, drain and rinse.
- Mix soup, milk, salt and poultry seasoning in a saucepan and heat.
- Beat cheeses together; then mix in olives, onions and parsley.
- Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the cheese mixture, 1/2 the soup mixture and 1/2 the chicken.
- Repeat layers. Top with crumbs.
- Bake at 375 degrees for 30 minutes.
- Let stand 10 minutes before serving.
- Serves 6-8. Freezes well.