Creamy Chicken Lasagna

Ingredients

12

uncooked lasagna noodles (12 oz)

1

tablespoon butter or margarine

3/4

cup chopped green bell pepper

3/4

cup chopped onions (1 1/2 medium)

1/3

cup milk

2

cans (10 3/4 oz each) condensed cream of chicken soup

1/2

teaspoon dried basil leaves

1/4

teaspoon pepper

1

container (12 oz) small-curd cottage cheese

3

cups diced cooked chicken

2

cups shredded mozzarella cheese (8 oz)

1

cup shredded Cheddar cheese (4 oz)

1/2

cup grated Parmesan cheese

Directions

• 1Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• 2Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• 3Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• 4Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

• Expert Tips

  Ricotta cheese can be substituted for the cottage cheese.

  If you don't want to cook chicken for this recipe, your supermarket offers these options: deli roasted chicken, frozen diced precooked chicken and canned chicken breast chunks.
• Source :.bettycrocker.com