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Cream Cheese Chicken Lasagna

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ready in: 30-60 minutes
serves/makes:   6

recipe id: 9263

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9 lasagna noodles
1 cup Cottage cheese, low fat
6 ounces cream cheese, softened
2 cans cream of mushroom soup
2/3 cup milk, skim
1/4 teaspoon garlic salt
1/2 teaspoon poultry seasoning
4 ounces ripe olives, sliced
1/3 cup onion, chopped
1/3 cup green bell pepper, chopped
3 cups diced cooked chicken
2 cups Fine, dry, breadcrumbs
1/2 cup Cheddar, sharp, shredded


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.

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