Farmhouse Chicken Lasagna
This is will become a family favorite in no time! the pepper and pimiento adds a dash of color and flavor, you'll be glad you kept them in the recipe! or skip the pimiento and use red pepper instead!
Steps
Preheat oven to 350.
Grease a 13x9 pan.
Set aside.
Melt butter in a hot frying pan , then add onion and green pepper.
Saute until tender.
Add mushrooms , cook until tender.
Remove from heat.
Stir in soup , milk , pimientos , and basil.
Set aside.
In a separate bowl , combine chicken , cheeses , and 1 / 4-cup parmesan.
First layer: divide the mushroom-sauce into four portions.
Spread one portion in the prepared cake pan , cover with three noodles.
Second layer: spoon half of the chicken mixture over the noodles and another fourth of the mushroom-sauce.
Cover with three noodles.
Third layer: repeat of the second layer.
Sprinkle with parsley and remaining parmesan.
Cover and bake for 30 minutes.
Uncover and bake another 15-20 minutes.
Let stand 15 minutes before cutting.
Ingredients
butter, onion, green pepper, fresh mushrooms, cream of mushroom soup, milk, pimientos, dried basil, cooked chicken, cheese, cottage cheese, parmesan cheese, lasagna noodles, parsley