Chicken Lasagna


Chicken Lasagna

Submitted by Laura Bergman


  • 10 uncooked lasagna noodles
  • 1 Tbsp. butter
  • 3/4 cup chopped green pepper
  • 3/4 cup chopped onion
  • 1/3 cup milk
  • 2 cans 10.75 oz. cream of chicken soup
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. pepper
  • 1 container 12 oz. cottage cheese
  • 3 cups diced cooked chicken
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese


  • Heat oven to 350 degrees. Spray bottom and sides of 13x9 baking dish with cooking spray. Cook and drain noodles. Meanwhile, 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. Place 5 noodles in baking dish. Top with 1 cup soup, half the cottage cheese, 1 1/2 cups chicken, 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers once. Top with remaining soup and shredded cheese. Sprinkle parmesan cheese on top. Bake uncovered 50-55 minutes or until bubbly and hot in the center. Let stand 15 minutes before serving.