Chicken Lasagna
Creamy chicken and cheesy noodles build this twist on a lasagna
Equipment
- 1 13x9 baking dish
- 2 large pots
- 1 noodle pot
Ingredients
- 2-3 boneless, skinless chicken breasts
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped green pepper
- 2 tbsp butter
- 1 can cream of chicken soup
- 2/3 cup milk
- 2 cups small curd cottage cheese
- 8 oz cream cheese, cut in chunks
- 1 lb grated colby jack or cheddar cheese
- 1 lb spaghetti, cooked
- 1 cup chicken broth (optional)
Instructions
- Cook the spaghetti noodles. Boil chicken until done and shred into small pieces
- Saute onion & pepper in butter in a dutch oven
- Add soup, milk, cottage cheese and cream cheese
- Stir until cream cheese is melted then add chicken and stir well
- In a 13x9 glass dish, put a thin layer of sauce on the bottom of the dish. Add 1/2 spaghetti, 1/2 sauce, 1/2 cheese. Repeat ending with the cheese.
- Pour 1 cup chicken broth over top to keep from drying out (optional)
- Bake at 350F for 45-50 minutes until cheese is melted. Let sit for 10 minutes before eating.