Cream Cheese Chicken Lasagna Recipe

Ingredients

12

uncooked lasagna noodles

2

(3-oz.) pkg. cream cheese, softened

1

cup cottage cheese

2

(10 3/4-oz.) cans condensed cream of mushroom soup

1

(2-oz.) jar diced pimientos, drained

1/2

cup milk

1/2

teaspoon dried Italian seasoning

1/4

teaspoon minced garlic

1/3

cup finely chopped onion

1/3

cup finely chopped green bell pepper

3

cups chopped or shredded cooked chicken

8

oz. (2 cups) shredded mozzarella cheese

1

tablespoon butter, melted

3/4

cup Progresso™ Italian Style Bread Crumbs

Preparation

Cook lasagna noodles to desired doneness as directed on package. Drain.

Meanwhile, in large bowl, combine cream cheese and cottage cheese; beat well. Add soup, pimientos, milk, Italian seasoning and garlic; mix well. Stir in onion and bell pepper.

Spoon 1/3 of cottage cheese mixture evenly into ungreased 13x9-inch (3-quart) glass baking dish. Stir chicken into remaining cheese mixture. Top cottage cheese mixture in dish with 4 cooked noodles, half of the chicken mixture and 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining half of chicken mixture and remaining 1 cup mozzarella cheese. Top with remaining 4 noodles.

In small bowl, combine topping ingredients; mix well. Sprinkle over top of casserole. Cover with foil. Bake immediately or refrigerate overnight.

Heat oven to 350°F. Bake casserole, covered, for 40 minutes. Uncover; bake an additional 10 to 15 minutes or until crumb topping is golden brown. Let stand 10 to 15 minutes before serving. Cut into squares to serve.