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Title: Three Cheese Chicken Bake
Categories: Leftover Diet Entree Casserole
Yield: 4 Servings
| 8 | oz | Lasagna noodles |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 10 1/2 | oz | Soup, cream of chicken |
| 4 | oz | Mushrooms |
| 1/2 | c | Pimientos, chopped |
| 1/2 | ts | Basil leaves |
| 1 1/2 | c | Cheese, cottage |
| 2 | c | Chicken; cooked |
| 1/2 | c | Cheese, parmesan, grated |
May use skim milk or low-fat cottage cheese. Turkey may be substituted for chicken.
Preheat oven to 350. Cube chicken. Cook noodles for about 10 minutes in spaghetti blancher or large pot. Combine onions and pepper in small amount of water in saucepan and cook until onion is tender.
Drain, then add soup, mushrooms, pimiento, milk, and basil. Layer HALF of soup mixture, half of cottage cheese, half of chicken, and half of parmesan in casserole. Repeat layers. Cover and bake for 30 minutes.
Sylvia's comments: don't ask me why this is a "three cheese" bake when there are only two types of cheese. I skipped the onion and bell pepper and substituted chopped green olives for the pimiento. I also used three-color rotini (which I had) for the lasagna noodles I didn't have. Came out great. Definitely a keeper.
Posted on GT Cookbook echo by Bob Henderson
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com Submitted By SYLVIA STEIGER On TUE, 11-30-93 (13:24)
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