10 ounces mushroom stems and pieces undiluted reduced-fat reduced-sodium canned
2.5 cups roasted chicken cubed cooked
9 lasagna noodles cooked drained
0.5 teaspoon basil dried
12 ounces nonfat cottage cheese fat-free
0.3 cup skim milk fat-free
6 ounces mushrooms fresh sliced
2 teaspoons parsley fresh minced
0.5 cup bell pepper green chopped
1 medium onion chopped
0.5 cup parmesan cheese divided grated
2 ounces pimientos diced drained
8 ounces processed cheese food cubed reduced-fat
Equipment
bowl
sauce pan
oven
baking pan
Directions
In a saucepan, saute onion and green pepper in butter until tender.
Add mushrooms; cook until tender.
Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese.
Spread a fourth of the mushroom sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce.
Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly.
