Three Cheese Chicken Bake

• 8 oz. lasagna
• 1/2 c. chopped onion
• 1/2 c. chopped green pepper
• 3 Tbsp. diet margarine
• 1 (10 3/4 oz.) can condensed cream of chicken soup
• 1 (4 oz.) can sliced mushrooms, drained
• 1/2 c. chopped pimento
• 1/3 c. skim milk
• 1 1/2 c. cream-style lite cottage cheese
• 2 c. (10 oz.) cooked chicken or turkey
• 1 1/2 c. shredded low-fat American cheese (6 oz.)
• 1/2 c. grated Parmesan cheese
• 1 tsp. chili powder (optional)

1. Cook lasagna noodles in boiling, salted water according to package directions.
2. Drain well.
3. Cook onion and green pepper in diet margarine until tender.
4. Stir in condensed soup, mushrooms, pimento, skim milk and basil.
5. Lay half the noodles in 13 x 9 x 2-inch dish.
6. Top with half each of soup mixture, cottage cheese, American cheese and Parmesan cheese.
7. Repeat layers of the noodles, sauce, cottage cheese and chicken.
8. Bake at 350u0b0 for 45 minutes.
9. Top with remaining American and Parmesan cheese.
10. Bake 2 minutes more or until cheese melts.
11. Serves 10.

lasagna, onion, green pepper, margarine, condensed cream, mushrooms, pimento, milk, creamstyle lite cottage cheese, chicken, cheese, parmesan cheese, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020718 (may not work)