Creamed Chicken Lasagne Recipe

• 8 wide lasagne noodles, cooked
• 3-4 c. cooked chicken (approx. 4 breasts)
• 1/2 c. green pepper, minced
• 3/4 c. onion, minced
• Lots of fresh mushrooms, cut up
• Sherry wine
• 3 tbsp. butter
• 1 can cream of chicken soup
• 1/3 c. lowfat milk
• 1 can water chestnuts, liquid removed and sliced
• Parsley
• 2 c. (8 ounce.) yellow processed cheese
• 1 1/2 c. cottage cheese
• 1/2 c. Parmesan cheese

1. Saute/fry green pepper, onion and mushrooms.
2. In large pan or possibly kettle mix soup, lowfat milk, 2 kinds of cheese, chestnuts, green pepper, onion and mushrooms.
3. Bring to a boil to heat cheese.
4. Taste sauce and add in sherry wine to taste.
5. In flat casserole dish, place in 1/2 of the noodles, cover with 1/2 of chicken and cover which with 1/2 sauce.
6. Repeat with remaining ingredients.
7. Put Parmesan on top and bake in 350 degree oven uncovered 45 min to 1 hour till cooks up good.
8. Great even without the wine, perhaps better with.

noodles, chicken, green pepper, onion, mushrooms, sherry wine, butter, cream of chicken soup, milk, water chestnuts, parsley, cheese, cottage cheese, parmesan cheese

Taken from cookeatshare.com/recipes/creamed-chicken-lasagne-44960 (may not work)