9 dry lasagna noodles
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
1 1/2 cups creamed cottage cheese
5 cups diced cooked chicken
1/2 cup Parmesan cheese
1 small onion, chopped
1 1/2 cups sliced mushrooms
1/4 lb. butter
1 can Cream of chicken soup
2/3 cup heavy cream
1 tsp flour
Italian seasoning or dill weed
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil and add noodles cooking for 8 to 10 minutes, until al denté; drain. Set aside.
Mix together shredded cheddar and mozzarella cheese and set aside.
In a saucepan melt butter and sauté the onions and mushrooms. Add cooked chicken, cream of chicken soup, heavy cream and flour. Stir together well and cook until smooth.
In a 9×13 inch baking dish layer the chicken sauce mix, then the cottage cheese, then the cheese mix, then the noodles, repeat layers ending with the last of the cheese mix. Sprinkle Parmesan cheese on top. Bake for 45 minutes. Remove from oven, dust with Italian seasoning and let sit for 10 minutes or until set. Serve and enjoy!
May add 1 cup chopped sweet green peppers or celery
Use Italian seasoning for more traditional flavor…or dill weed to add a nice zip.
Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks