Thursday, April 5, 2012

Chicken Lasagna from Rochelle

Saute Until Tender: 3 Tablespoons Oleo

½ Cup Onion, chopped

½ Cup \ Green Pepper, chopped


1/3 Cup Milk

¼ Cup Pimento

1 Can Cream of Chicken Soup

½ teaspoon Basil


3 Cups Chicken, diced

1 Cup Cheddar Cheese, shredded

1 Cup Mozzarella Cheese, shredded

4oz Mushrooms, sliced

16oz Cottage Cheese

Grease Pan. Layer cooked noodles and the two mixtures.

Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees, 30 minutes covered and an additional 15 minutes uncovered.

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