Chicken Lasagna Bake

Name: Chicken Lasagna Bake
Ingredients: 8 oz lasagna noodles, uncooked; 1 (10 3/4 oz) can cream of chicken soup, undiluted; 1 cup canned chicken broth; 2 (3 oz) pkgs low fat cream cheese, softened; 1 cup low fat cottage cheese; 1/2 cup low fat sour cream; 1/2 cup no fat mayonnaise or salad dressing; 1/3 cup onion, chopped; 1/3 cup green pepper, chopped; 1/3 cup black olives, chopped; 1/4 cup fresh parsley, finely chopped; 3 cups chopped cooked chicken; 1/2 cup fine dry breadcrumbs; 1 Tbsp butter or margarine, melted

14 ingredients

10 steps

Ingredients

8 oz lasagna noodles, uncooked
1 (10 3/4 oz) can cream of chicken soup, undiluted
1 cup canned chicken broth
2 (3 oz) pkgs low fat cream cheese, softened
1 cup low fat cottage cheese
1/2 cup low fat sour cream
1/2 cup no fat mayonnaise or salad dressing
1/3 cup onion, chopped
1/3 cup green pepper, chopped
1/3 cup black olives, chopped
1/4 cup fresh parsley, finely chopped
3 cups chopped cooked chicken
1/2 cup fine dry breadcrumbs
1 Tbsp butter or margarine, melted

Directions

1

Cook lasagna according to package directions; drain.
2

Rinse with cold water, drain again, set aside.
3

Combine soup, broth, stir until smooth; set soup mixture aside.
4

Combine cream cheese and next 3 ingredients in a large bowl; beat at medium speed with electric mixer 1 minute or until smooth.
5

Stir in onion and next 3 ingredients.
6

Set cream cheese mixture aside.
7

Layer half each of lasagna noodles, cream cheese mixture, chicken and soup mixture in a lightly greased 13x9x2-inch baking dish.
8

Repeat layers.
9

Combine breadcrumbs and butter, sprinkle over top.
10

Bake at 375° for 25 to 30 minutes. 12 servings.