8 oz. lasagna noodles

1 can cre a m of mushroom soup

2/3 c. milk

1/2 tsp. salt

1/2 tsp. poultry seasoning

8 oz. cre a m chee s e, softened

1 c. c r eam style cottage cheese

1/3 c. cho p ped onion

1/4 c. minced parsley

3 c. diced cooked ch i cken

1 1/2 c. soft bread c rumbs, buttered

1/3 c. stuffed sliced olives



Cook noodles until tender, drain and rinse.   Mix soup, milk, salt a nd poultry seasoning in a saucepan and heat.   Beat cheeses together; t h en mix in olives, onions and parsley.   Place 1/2 in noodles in a buttered 9 x 13 x 2 inch baking dish and spread with 1/2 the c h eese mixture, 1/2 the soup m i xture and 1/2

the chicken.   Repeat layers.   Top w i th crumbs.   Bake at 375 degrees for 30

minutes.   Let stand 10 minutes before se r ving.   Ser v es 6-8.   Freezes.



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1 pkg. unc o oked creamette macaroni (7


1 can cre a m of mushroom soup

1 can cre a m of ce l e r y soup

1/2 lb. grated Velveeta cheese

15 oz. can water chestnuts

2 c. diced cooked ch i cken

1/4 c. diced green pepper

1 (2 oz.) jar diced pimentos

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