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Contest-Winning Chicken Lasagna
“A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It’s quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight.”
Ingredients
- 2 cups 2% cottage cheese
- 3 ounces cream cheese, softened
- 4 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 2/3 cup 2% milk
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 6 lasagna noodles, cooked and drained
- 1 package (6 ounces) stuffing mix
- 1/2 cup butter, melted
Directions
- 1. In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt.
- 2. Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole.
- 3. Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 585 calories, 28g fat (14g saturated fat), 124mg cholesterol, 1564mg sodium, 43g carbohydrate (9g sugars, 3g fiber), 39g protein.
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