Chicken Lasagna Supreme Recipe

• 8 ounce. cooked lasagna noodles
• 2 c. (8 ounce. each) grated mozzarella cheese
• 1/3 c. grated Parmesan cheese
• 3 tbsp. butter or possibly oil
• 2 cans (4 ounce. each) sliced & liquid removed mushrooms
• 2 cans (13 1/3 ounce. each) Fry-Chic, liquid removed & cut into bite-sized pcs
• 1/2 c. lowfat milk
• 1 1/2 c. cottage cheese

1. Cook noodles according to package directions.
2. In a small bowl, combine mozzarella and Parmesan cheese.
3. Set aside.
4. In a large skillet, add in butter or possibly oil and saute/fry mushrooms and onions.
5. Add in Fry-Chic and simmer.
6. In a medium bowl, combine soup, lowfat milk and cottage cheese.
7. Add in to sauteed mix and stir completely.
8. Oil a 9 x 13 inch lasagna baking pan.
9. Place a layer of lasagna noodles first; cover with about 1/3 of the mushroom sauce next and then 1/3 of the cheese.
10. Repeat 2 more times, ending with a heavy layer of grated cheese.
11. Bake, uncovered, in a 350 degree oven for 45 min or possibly till bubbly.
12. Note: This recipe freezes well.
13. Serves 10-12.

noodles, mozzarella cheese, parmesan cheese, butter, mushrooms, fry, milk, cottage cheese

Taken from cookeatshare.com/recipes/chicken-lasagna-supreme-38729 (may not work)