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Cream Cheese Chicken Lasagna


9 Lasagna noodles
1 cup Cottage cheese, low fat
6 oz Cream cheese, softened
2 can Cream of mushroom soup
2/3 cup Milk, skim
1/4 tsp Garlic salt
1/2 tsp Poultry seasoning
4 oz Ripe olives, sliced
1/3 cup Onion, chopped
1/3 cup Green pepper, chopped
3 cup Diced cooked chicken
2 cup Fine, dry, breadcrumbs
1/2 cup Cheddar, sharp, shredded

Cook noodles according to package directions; drain, and set aside. Combine cottage cheese and cream cheese, stirring well; add soup and next 6 ingredients. Spread 1/2 cup of cheese mixture in bottom of a 13- x 9- x 2-inch baking pan. Layer one-third of the noodles, chicken, and cheese mixture in pan; repeat layers twice. Sprinkle with breadcrumbs and Cheddar cheese; cover with aluminum foil. Bake at 350 degrees for 30 minutes; uncover and bake an additional 15 minutes.

Yield: 6 servings.




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