Heavenly Chicken Lasagna

• 1 Tbsp. butter or oleo
• 1/2 large onion, chopped
• 1 (10 1/2 oz.) reduced-fat cream of chicken soup (undiluted)
• 1 (10 oz.) refrigerated reduced-fat alfredo sauce
• 1 (7 oz.) diced pimiento (undrained)
• 1 (6 oz.) sliced mushrooms, drained
• 1/3 c. dry white wine
• 1/2 tsp. dried basil
• 1 (10 oz.) frozen chopped spinach, thawed
• 1 c. cottage cheese
• 1 c. Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1 large egg, beaten
• 9 lasagna noodles, cooked
• 1 1/2 c. chopped chicken
• 3 c. (12 oz.) shredded sharp Cheddar cheese, divided

1. You can add more chopped cooked chicken. Melt butter in a skillet over medium-high heat. Add onion and saute 5 minutes or until tender. Stir in soup and next five ingredients. Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese and next three ingredients. Place three lasagna noodles in a lightly greased 13 x 9-inch baking dish. Layer with half each of sauce, spinach mixture and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup of sauce. Cover and chill up to one day ahead. Bake at 350u0b0 for 45 minutes. Sprinkle with remaining 1 cup cheese and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serves 8 to 10 people. Can use Contadina Light Alfredo Sauce found in the dairy section of the grocery.

butter, onion, cream of chicken soup, alfredo sauce, pimiento, mushrooms, white wine, basil, cottage cheese, ricotta cheese, parmesan cheese, egg, lasagna noodles, chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=52337 (may not work)