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:
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
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.
Connie Kaye's Kitchen 