Title: Cream Cheese-Chicken Lasagna
Categories: American, Casseroles
Yield: 1 Servings

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

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
on Feb 14, 1997.