White Chicken Lasagna

This is a recipe I got from my sister-in-law Melanie. Super yummy. Works great for dinner for 6-8 people.  And it can be put together a day ahead of time, which gives you time when having company to get ready and actually be presentable when they arrive!  I made it Sunday for the 2nd time. Although the first time was 2 years ago, so it’s like it’s new!  Sooo delicious! 

White Chicken Lasagna

½ cup finely chopped onion
¼ cup finely chopped green bell pepper
2 tbsp butter
1 can (10 ¾ oz) cream of mushroom or creamy chicken mushroom soup
2/3 cup milk

8 ounce package lasagna noodles, cooked
16 oz carton small curd cottage cheese
8 oz package cream cheese cut into 1/2” cubes
2 ½ cups cubed, cooked chicken
12 oz (3 cups) shredded cheddar cheese
¼ cup grated Parmesan cheese

Heat oven to 350 degrees Fahrenheit.

In large skillet, sauté onion and green pepper in butter until tender. Stir in soup and milk.

Spread enough sauce to lightly cover bottom of 9x13x2” pan. Layer 1/3 of noodles, cottage cheese, cream cheese, chicken, sauce and Cheddar cheese in that order; repeat twice more. Sprinkle top with Parmesan cheese.

Bake 50-60 minutes.

Lasagna can be assembled a day ahead, refrigerated and baked the next day.

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