Chicken Pot Pie Lasagna serves 6 From Cancer Recovery cookbook
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup 2/3 cup Carnation n/f dry milk powder 1/2 cup water 1 tsp. dried parsley flakes 1 1/4 cup shredded carrots 1/4 cup finely diced onion 1 cup finely chopped chelery 1/2 cup (one 2.5 oz jar) sliced mushrooms, drained 3 cups hot cooked mini lasagna oodles or regular noodles, rinsed and drained 1 cup (5 oz) diced cooked chicken breast 1 cup f/f cottage cheese 1/4 cup (3/4 oz) grated Kraft f/f Parmesan cheese 3/4 cup (3 oz) shredded kraft red/fat mozzarella cheese
Preheat oven to 350 degrees. spray an 8 x 12 baking dish with olive oil flavored cooking spray. In a medium saucepan sprayed with butter flavored cooking spray, combine chicken soup, dry milk powder and water. Stir in parsley flakes, carrots, onion, celery and mushrooms. cook over medium heat for about 5 min. or until mixture is heated through, stirring often. Remove from heat. Arrange half of noodles in prepared baking dish. sprinkle hlf of chicke over noodles. Spoon half of sauce mixture over chicken. In a small bowl combine cottage cheese and Parmesan cheese. Spread cottage cheese mixture evenly over sauce. Repeat layers. Sprinkle mozzarella cheese evenly over top. Bake for 40 - 45 min. Place bakin dish on a wire rack and let set for 5 min. Divide into 6 servings.
HINTS: 2 2/3 cups uncooked noodles usually cooks to about 3 cups.
If you don't have leftovers, purchae a chunk of cooked chicken breast from your local deli.
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