Chicken Mushroom Lasagna

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The price and ease of a rotisserie chicken makes chicken creations very attractive in our busy lives.  This recipe was shared with me by a very good friend, Betty!  Meet Betty:

betty

Ignore the fact that her hubster has on that goofy looking hat – he goes all out to celebrate a holiday!   They live in Iowa and we look forward to lake weekends, as well as a few other events throughout the “non boating” season to hang out together.  They even come to Chiefs games and are Royals fans – enough said 🙂

I’ll share her recipe, although I don’t have a picture of it – apologies.  It’s one of those that I personally think is even better the next day for lunch, leftovers, etc.   Hope you enjoy like we have!

~Connie Kaye

Chicken Mushroom Lasagna

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Ingredients:

Make mushroom sauce first:
Melt 3 tbsp butter in skillet or saucepan and saute 1/2 cup chopped onion and 1/2 cup chopped green or red pepper.  Add 1 can cream of chicken soup, 1/3 cup milk, small can sliced mushrooms, 1/4 c drained chopped pimentos (optional) and 1/2 tsp basil.  Cook and stir until smooth.

Ingredients:
8 oz. lasagna noodles, (no cook variety)
3 cups diced cooked chicken
1 1/2 cups small curd cottage cheese
1/2 cup grated parmesan cheese
8 oz. shredded cheddar cheese

In greased 13 x 9 dish, place half the noodles in the bottom.  Cover with half of each:  mushroom sauce, cottage cheese, chicken, parmesan cheese and shredded cheese.  Repeat layers.  Bake for 350 degrees for 45 minutes.

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